Thai Basil Chicken Lettuce Bowls (Low-Carb)

Ingredients

• 500 g chicken thigh (boneless, skinless)
• 4 garlic
• 1 fresh ginger
• 1 Thai basil
• 0 tsp fish sauce(optional)
• 3 coconut aminos
• 2 lime juice
• 1 brown sugar
• 0.5 chili flakes
• 1 olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 10 romaine lettuce
• 1 spinach

Instructions

1. 1

   Slice chicken thinly. Mince garlic and ginger.

2. 2

   Cut bell pepper and zucchini into thin matchsticks.

3. 3

   In a bowl, mix coconut aminos, lime juice, brown sugar, and chili flakes.

4. 4

   Heat olive oil in a wok or large skillet over high heat. Add chicken and spread into a single layer; sear 3–4 minutes without stirring.

5. 5

   Stir in garlic and ginger; cook 30–60 seconds until fragrant.

6. 6

   Add bell pepper and zucchini; stir-fry 3–4 minutes until crisp-tender.

7. 7

   Pour in sauce and toss to coat, 1–2 minutes.

8. 8

   Turn off heat. Fold in Thai basil and spinach until just wilted.

9. 9

   Serve hot in lettuce leaves.