Thai Basil Chicken Lettuce Boats with Lime Garlic Sauce

Ingredients

• 500 g Chicken thighs (boneless, skinless)
• 4 cloves Garlic
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 2 tsp Brown sugar
• 0.5 tsp Chili flakes
• 1 cup Thai basil (or regular basil)
• 10 Romaine lettuce leaves
• 100 g Spinach
• 1 tbsp Olive oil
• 1 Red bell pepper
• 2 Green onion
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Slice chicken thinly. Mince garlic.

2. 2

   Make sauce: in a bowl combine lime juice, fish sauce, brown sugar, chili flakes, and half the garlic.

3. 3

   Heat olive oil in a wok or skillet over high heat. Add chicken and stir-fry 4–6 minutes until cooked through and browned.

4. 4

   Add sliced bell pepper and remaining garlic; stir-fry 2 minutes.

5. 5

   Pour in the sauce and reduce until slightly sticky, 1–2 minutes. Turn off heat and fold in basil and green onion.

6. 6

   Wilt spinach with a splash of water until just tender; season lightly with salt and pepper.

7. 7

   Fill lettuce boats with Thai basil chicken and serve with the wilted spinach on the side.