Thai Basil Chicken Lettuce Wraps (Print Version)

# Ingredients:

→ For the Sauce

01 - 1 tablespoon oyster sauce
02 - 1 tablespoon Golden Mountain sauce (Thai seasoning sauce)
03 - 2 tablespoons low-sodium soy sauce
04 - 2 teaspoons fish sauce
05 - 2 teaspoons granulated sugar
06 - ½ teaspoon cornstarch
07 - 1 tablespoon water

→ For the Filling

08 - 4 teaspoons oil (such as vegetable, canola, or peanut oil)
09 - 1 cup fresh pineapple, chopped into small pieces (or canned pineapple tidbits, drained)
10 - 5 cloves garlic, minced
11 - 1 Fresno chili, seeds removed and finely chopped
12 - 1¼ pounds boneless chicken breast, minced or finely chopped (or ground chicken)
13 - 1½ cups Thai basil leaves, loosely packed

→ For Serving

14 - 1 head Bibb lettuce (or butter lettuce), leaves separated, washed and dried
15 - ¼ cup fresh cilantro leaves, roughly chopped
16 - 2 tablespoons toasted sesame seeds
17 - Lime wedges, optional

# Instructions:

01 - In a small bowl, combine all the sauce ingredients: oyster sauce, Golden Mountain sauce, soy sauce, fish sauce, sugar, cornstarch, and 1 tablespoon of water. Whisk thoroughly until the cornstarch and sugar are fully dissolved and no lumps remain. The cornstarch will help thicken the sauce slightly when cooked, giving it the perfect consistency to coat the chicken. Set the sauce aside while you prepare the filling.
02 - Before you start cooking, make sure all your ingredients are prepped and ready to go, as this dish comes together quickly. If using chicken breast instead of ground chicken, finely chop it into small pieces (about ¼-½ inch cubes) - this creates a more satisfying texture than ground chicken. Mince the garlic, chop the Fresno chili (removing seeds for less heat if desired), and measure out your Thai basil leaves, keeping them whole for now.
03 - Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of oil and swirl to coat the pan. Once the oil is hot, add the chopped pineapple and sauté for just 30 seconds - this brief cooking caramelizes the natural sugars slightly without making the pineapple too soft. We want the pineapple to maintain some of its fresh texture and brightness. Remove the pineapple from the pan and set aside in a small bowl.
04 - Return the skillet to medium-high heat and add the remaining 3 teaspoons of oil. Once hot, add the minced garlic and chopped Fresno chili. Stir-fry for just 30-45 seconds until fragrant, being careful not to let the garlic burn. This brief cooking releases their aromatic oils and infuses the oil with flavor that will permeate the entire dish.
05 - Add the chicken to the skillet with the aromatics. If using ground chicken, break it up with a wooden spoon as it cooks, similar to how you'd crumble ground beef. If using chopped chicken breast, stir frequently to ensure even cooking. Cook for 2-3 minutes until the chicken is just cooked through with no pink remaining. The small pieces will cook quickly, so keep an eye on them to prevent overcooking, which could make the chicken dry.
06 - Give your prepared sauce a quick stir (the cornstarch may have settled), then pour it into the skillet with the chicken. Stir immediately to coat all the chicken pieces. The sauce will bubble and thicken slightly as it hits the hot pan. Continue to cook for about 30 seconds until the sauce has thickened enough to coat the chicken nicely. You want the sauce to be glossy and cling to the chicken, not watery or too thick.
07 - Turn off the heat and immediately add the Thai basil leaves and the reserved sautéed pineapple to the skillet. Stir gently to combine everything, allowing the residual heat to wilt the basil leaves just slightly while preserving their vibrant color and aromatic qualities. The basil will release its distinctive fragrance as it wilts into the hot filling, and the pineapple will absorb some of the flavorful sauce.
08 - Allow the filling to cool for several minutes - this prevents the lettuce leaves from wilting on contact and makes the wraps more comfortable to eat. Arrange the clean, dry Bibb lettuce leaves on a serving platter. Spoon a generous amount of the chicken mixture (about 3 tablespoons) into the center of each lettuce leaf. Top with a sprinkle of chopped cilantro and toasted sesame seeds. If desired, serve with lime wedges on the side for an extra burst of freshness. These wraps are meant to be eaten by hand - simply fold the edges of the lettuce around the filling and enjoy!

# Notes:

01 - For authentic Thai flavor, try to find Thai basil, which has a distinctive anise/licorice flavor that's different from Italian basil.
02 - The heat level can be adjusted by changing the amount of Fresno chili or substituting with milder or spicier peppers.
03 - Chopping your own chicken breast rather than using ground chicken creates a more satisfying texture in the final dish.
04 - These lettuce wraps are naturally low-carb and high-protein, making them perfect for a light but filling meal.

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