Ingredients
¼cupcanola oil,or vegetable oil
1small white onion,thinly sliced
1red pepper,thinly sliced
1cupcarrots,shredded
2tbspginger,minced
3garlic cloves,minced
1cupshitake mushrooms,sliced, optional
1cupbean sprouts,optional
1lbchicken breasts,ground or diced
1½cupsThai basil,plus ¼ cup for garnish, or basil of preference
1cancoconut milk
4tbspsoy sauce,or light soy sauce
6tbsprice wine vinegar
3tbspfish sauce
1tbspchili garlic sauce,or Sambal Oelek, or more to taste
1cupThai basil leaves,loosely-packed
butter lettuce leaves,or romaine
peanuts,ground, to garnish
lime,to garnish
Preparation
In a medium saucepan, combine the coconut milk, soy sauce, rice vinegar, fish sauce, chili sauce, and Thai basil over medium-high heat.
Bring to a boil, then then reduce heat to medium low, and simmer for 10 to 12 minutes until reduced by half.
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the onion, red pepper, carrots, ginger, and garlic, and sauté for 5 to 7 minutes, until mostly cooked and softened.
Add the mushrooms and bean sprouts, then sauté for an additional 3 minutes. Remove from pan.
Add an additional 2 tablespoons of oil to the pan, then brown the chicken for 4 to 6 minutes until cooked through. Remove from pan.
Combine the coconut sauce with the cooked chicken and vegetables, then toss until combined.
Portion the mixture into lettuce cups, then garnish with crushed peanuts, lime, and additional Thai basil leaves, if desired.
Serve and enjoy!
