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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  teaspoons canola oil, divided
• 1⁄2 cup  minced shallot
• 1⁄2 cup  thinly sliced red bell pepper
• 4  teaspoons  minced fresh garlic
• 1  lb ground chicken
• 2  Thai chiles, minced (can substitute serrano chiles)
• 1  tablespoon fish sauce
• 2  teaspoons dark brown sugar
• 2  teaspoons low sodium soy sauce
• 1⁄4 teaspoon fresh ground black pepper
• 1  cup basil leaves
• 1  tablespoon fresh lime juice
• 4  lime wedges
• 8  lettuce leaves, for wrapping (or rice, if preferred)

Directions

1. Heat a large wok or nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add shallots and sauté 2 minutes. Add bell pepper and sauté 1 minute. Add garlic and sauté 30 seconds. Remove shallot mixture from pan and set aside.
2. 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. If using the lettuce leaves, place about 1/3 cup of the mixture in each lettuce wrap. Serve with lime wedges.