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Springtime Basil Chicken Lettuce Wraps Recipe

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4.1 from 30 reviews

These Springtime Basil Chicken Lettuce Wraps offer a fresh and flavorful twist on a classic Asian-inspired dish. Juicy chicken is cooked with aromatic garlic, chili, and sweet pineapple, then tossed with a savory sauce made from oyster sauce, soy sauce, and fish sauce. Wrapped in crisp bib lettuce leaves and garnished with fresh cilantro and toasted sesame seeds, these wraps are perfect for a light, healthy meal bursting with vibrant flavors.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Sauce:

  • 1 tablespoon oyster sauce
  • 1 tablespoon golden mountain sauce
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water

Lettuce Wraps:

  • 4 teaspoons oil (divided)
  • 1 cup freshly chopped pineapple or pineapple tidbits
  • 5 cloves garlic, minced
  • 1 Fresno chili, finely chopped
  • 1 1/4 pounds boneless chicken (preferably thigh or breast, see notes)
  • 1 1/2 cups Thai basil leaves
  • bib lettuce leaves (for wrapping)
  • chopped cilantro (for serving)
  • toasted sesame seeds (for serving)

Instructions

  1. Prepare the Sauce: In a small bowl, combine oyster sauce, golden mountain sauce, low sodium soy sauce, fish sauce, sugar, cornstarch, and water. Stir until the cornstarch is fully dissolved. Set the sauce mixture aside.
  2. Sauté Pineapple: Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add pineapple tidbits and sauté for just 30 seconds to release their juice and flavor. Remove the pineapple from the skillet and place in a separate bowl.
  3. Cook Aromatics and Chicken: Add the remaining 3 teaspoons of oil to the skillet. Fry the chopped Fresno chili and minced garlic for 30 to 45 seconds or until fragrant, taking care not to burn them. Crumble the boneless chicken into the skillet in small pieces using a wooden spoon, similar to how you would crumble ground beef. Cook the chicken for 2 to 3 minutes, stirring frequently to ensure even cooking.
  4. Add Sauce and Combine: Drizzle the prepared sauce over the chicken and stir well to combine. Continue cooking until the chicken is fully cooked through and the sauce has thickened slightly.
  5. Finish with Basil and Pineapple: Turn off the heat. Immediately stir in the Thai basil leaves and the sautéed pineapple tidbits, mixing until the basil is wilted and everything is evenly distributed.
  6. Assemble the Wraps: Allow the filling to cool for several minutes to avoid wilting the lettuce. Spoon the chicken and pineapple mixture into bib lettuce leaves. Garnish with chopped cilantro and toasted sesame seeds as desired. Serve immediately and enjoy.

Notes

  • You can use either boneless chicken breast or thigh for the filling. Thigh adds more moisture and flavor, while breast is leaner.
  • Golden mountain sauce is a Thai seasoning sauce; you can substitute with oyster sauce if unavailable, but flavor will vary slightly.
  • Adjust the spice level by varying the amount of Fresno chili or substituting with a milder pepper.
  • For a gluten-free version, ensure that your soy sauce and oyster sauce are gluten-free.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Salt

Find it online: https://allyumcooks.com/springtime-basil-chicken-lettuce-wraps-recipe/