Thai Basil Chicken Lettuce Wraps with Egg-Lime Sauce

Ingredients

• 450 g ground chicken
• 2 eggs
• 1 cup spinach(optional)
• 1 cup fresh basil (Thai basil if available)
• 3 cloves garlic (minced)
• 1 shallot (minced)(optional)
• 2 tbsp lime juice
• 1 tbsp fish sauce(optional)
• 1 tbsp soy sauce (or tamari)(optional)
• 1 tsp brown sugar (or erythritol)(optional)
• 1/2 tsp chili flakes(optional)
• 1 tbsp neutral oil
• 16 romaine lettuce leaves
• 2 tbsp water(optional)

Instructions

1. 1

   Make the egg-lime sauce: whisk eggs with lime juice and a pinch of chili flakes. Set aside.

2. 2

   Heat a wok or skillet with neutral oil over medium-high. Add garlic (and shallot if using) and stir 30 seconds.

3. 3

   Add ground chicken. Cook until browned and crumbly, 8–10 minutes.

4. 4

   Season with fish sauce (or soy sauce), brown sugar/erythritol, and chili flakes. Cook 1 minute.

5. 5

   Add spinach (optional) and stir until just wilted, 30–60 seconds.

6. 6

   Turn heat to low. Pour in egg-lime mixture slowly while stirring constantly. Cook until thickened and glossy, 1–2 minutes.

7. 7

   Turn off heat and fold in basil leaves so they stay bright.

8. 8

   Serve chicken mixture in romaine leaves as wraps.