I am fond of lettuce wraps. This recipe uses a lot of Asian condiments to give the chicken a lot of flavor. The kaffir lime leaves and basil enhances the dish which is a bit salty, sweet and spicy at the same time.

 

Ingredients:

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 sauté 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