I am fond of lettuce wraps. This recipe uses a lot of Asian condiments to give the chicken a lot of flavor. The kaffirÂ lime leaves and basil enhances the dish which is a bit salty, sweet and spicy at the same time.
1 tablespoon vegetable oil
4 garlic cloves, chopped
1 tablespoon grated ginger
1 tablespoon red chili, seeded and chopped
500g chicken breast, minced or ground chicken
4 kaffir lime leaves, finely sliced
2 tablespoons fish sauce
1 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
200ml chicken stock
1 cup basil leaves
2 tablespoons chopped roasted peanuts
4 spring onions, thinly sliced
Leaves from 1 lettuce
Combine the soy sauce, oyster sauce, fish sauce, stock and sugar. Mix well until the sugar is dissolved.
In a large wok or skillet under medium flame, heat the oil and sautÃ© the garlic, ginger and half of the chili for 2-3 minutes. Increase the heat and add the minced chicken. Fry it for 8-10 minutes until the meat is light brown. Pour in the soy sauce mixture and add the kaffir lime leaves. Cook it for another 2-3 minutes, until the chicken absorbs the sauces. Remove from heat and stir in the peanuts and basil. Place a spoonful of minced chicken on a lettuce leaf and top it with spring onions and chili. Repeat this process for the remaining ingredients.
Photo Courtesy Of: dionhinchcliffe