Ingredients
-
4
-
1/2
-
1/2
-
4
-
1
-
2
-
1
-
2
-
2
-
1/4
-
1
-
1
-
4
-
8
-
Directions
Spicy Thai Basil Chicken, This stir-fry is great served in lettuce wraps (2 lettuce leaves per person) but can also be served over rice It’s adapted from a Cooking Light magazine recipe , This stir-fry is great served in lettuce wraps (2 lettuce leaves per person) but can also be served over rice It’s adapted from a Cooking Light magazine recipe
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Steps
|
1
Done
|
Heat a Large Wok or Nonstick Skillet Over Medium-High Heat. Add 2 Teaspoons Oil; Swirl to Coat. Add Shallots and Saut 2 Minutes. Add Bell Pepper and Saut 1 Minute. Add Garlic and Saut 30 Seconds. Remove Shallot Mixture from Pan and Set Aside. |
|
2
Done
|
Add Remaining 2 Teaspoons Oil to Wok or Pan; Swirl to Coat. Add Chicken and Cook 5 Minutes or Until Browned, Stirring to Crumble. Drain Well. Return Chicken to Wok or Pan Over Medium Heat. Add Chiles and Cook 1 Minute. Add Shallot Mixture to Pan. Stir in Fish Sauce and Next 3 Ingredients (through Black Pepper); Cook 1 Minute or Until Thoroughly Heated. Remove Pan from Heat; Stir in Basil and Juice. |
|
3
Done
|
If Using the Lettuce Leaves, Place About 1/3 Cup of the Mixture in Each Lettuce Wrap. Serve With Lime Wedges. |
