Thai Basil Chicken is a dish I discovered one summer when I had copious amounts of basil growing in my garden. Although there is an actual basil variety called Thai Basil, I usually use the standard kind and it tastes delicious. Normally I do not use iceberg lettuce for any recipe because it’s virtually devoid of nutritional value, but it’s definitely makes for the best lettuce wraps.
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 & 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces
- 1/2 tsp salt
- 1 jalapeño, diced
- 14 dried bird’s eye chilies, crushed OR 1/4 tsp red pepper flakes
- 2 tbsp fish sauce
- 2 tsp soy sauce or coconut aminos
- 1/4 cup fresh basil leaves, chopped
- 1/4 tsp pepper
- 8 large iceberg lettuce leaves, rinsed and dried
- Additional crushed red pepper to taste
- Heat a wok or large sauté pan over medium high heat. Add oil, and when oil is hot, add the garlic and shallots. Cook about 1 minute, until fragrant.
- Add chicken sprinkle with salt and stir-fry until almost cooked through, 5 to 7 minutes.
- Add jalapeño, chilies, fish sauce, and soy sauce or coconut aminos and cook until fully cooked through.
- Add chopped basil and toss to combine. Remove from heat and sprinkle with pepper.
- Spoon into lettuce leaves and serve with wedges of lime and extra pepper flakes.