Thai Basil Chicken Lettuce Bowls (Printable)

Spiced chicken and basil served over fresh lettuce with colorful veggies for a bold, light meal.

# Components:

→ Poultry

01 - 1 pound ground chicken

→ Vegetables and Aromatics

02 - 1 tablespoon vegetable oil
03 - 4 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced
07 - 30 grams fresh Thai basil leaves
08 - 1 head butter lettuce or romaine, leaves separated and washed
09 - 1 small cucumber, thinly sliced (optional)
10 - 1 small carrot, julienned (optional)

→ Sauce

11 - 2 tablespoons low-sodium soy sauce
12 - 1 tablespoon fish sauce
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon brown sugar
15 - 1 teaspoon chili garlic sauce or Sriracha
16 - 1 tablespoon water
17 - Juice of 1/2 lime

# Directions:

01 - In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, chili garlic sauce, water, and lime juice. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, and sauté for 1 minute until fragrant.
03 - Add ground chicken to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, approximately 5 minutes.
04 - Stir in the diced red bell pepper and cook for an additional 2-3 minutes until slightly softened.
05 - Pour the prepared sauce mixture into the skillet. Stir well and cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
06 - Remove the skillet from heat. Stir in the fresh Thai basil leaves and most of the sliced green onions (reserving some for garnish), mixing until the basil just wilts.
07 - Arrange the washed lettuce leaves in individual bowls or on a platter. Spoon the hot chicken mixture into each lettuce leaf.
08 - Garnish with thinly sliced cucumber, julienned carrot, and the reserved green onions. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Perfect balance of savory umami flavors with fresh herbs
  • Naturally gluten free with simple substitutions
  • Customizable heat level to suit your preference
02 -
  • This dish contains significantly fewer carbohydrates than traditional rice based Thai meals
  • The recipe is naturally dairy free and easily made gluten free
  • Each serving provides an excellent source of lean protein with about 27g per serving
03 -
  • For the most authentic flavor, try toasting your own ground chicken by pulsing chicken breast in a food processor rather than using preground chicken. This creates a better texture and allows you to control the fat content.
  • When working with Thai basil, tear the leaves rather than chopping them to release more aromatic oils and prevent browning.
  • Allow your pan to get properly hot before adding ingredients to achieve the proper sear and prevent steaming, which would result in less complex flavors.

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