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Thai Basil Chicken Lettuce Wraps

Steps to follow:-
To make a Thai Basil Chicken Lettuce Wraps:
  1. Place all stir-fry sauce ingredients together in a cup. Stir well to dissolve the sugar.
  2. Cut out the core of the lettuce(s) to make separating the leaves easier. Gently separate and place leaves on a plate in the refrigerator until ready to eat.
  3. Drizzle a little oil into a wok or large frying pan set over medium-high heat. Add the shallot/onion and garlic. Stir-fry until fragrant (30 seconds).
  4. Add the chicken and stir-fry 2-3 minutes, or until nearly cooked. When wok/pan becomes dry, add enough chicken stock to create a good sizzle (2-3 Tbsp. at a time).
  5. Add the mushrooms and chili. Continue stir-frying another 1-2 minutes, or until chicken is cooked.
  6. Now add the green pepper, tomatoes, stir-fry sauce, plus any remaining chicken stock. Stir-fry another 1-2 minutes. Add the bean sprouts and gently fold them in for 30 seconds to 1 minute (you want to retain their crispness).
  7. Reduce heat to medium-low and push ingredients to the side of the wok to reveal the sauce. Add the corn-starch mixture, stirring until sauce has thickened.
  8. Remove stir-fry from heat and fold in the chopped basil leaves (see basil tip below recipe).
  9. Taste-test, adding more lime juice if too salty. If not salty or flavorful enough, add more fish sauce.
  10. Place this stir-fry on the table together with the lettuce leaves on the side, and let everyone put together their own wraps. Note that lettuce wraps can be a tad messy, but that's half the fun. ENJOY!

How to consume:

  • Preparing iceberg lettuce is not difficult. Begin by removing any outer leaves that are starting to wilt.
  • You can either remove the core at the base of the head or cut around it, depending on its intended use. To loosen the core, cut a circle around the base, then give it a few sharp wicks against the cutting board.
  • You can then peel off individual leaves for wraps or a bed of lettuce or cut the head into wedges and chop it up as needed for the recipe. Before use, rinse the lettuce under cold water.
  • Dry it by patting the leaves with a towel, letting it air dry, or using a salad spinner.
Special Facts
Iceberg lettuce, botanically classified as LactucaSativa, is the name given to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods and belong to the Asteraceae family.
Iceberg lettuce is one of the only lettuce varieties that does not occur in red form as well as green. Iceberg lettuce that is developed for supermarket standards is packed in the field into cartons and then immediately oxygen deprived, and vacuum cooled in cold rooms to remove field heat.
This eliminates the opportunity for the lettuce to quickly break down. Iceberg lettuce is favoured for its long storage capabilities, versatility in culinary applications, and crunchy texture.

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