# Components:
→ Poultry
01 - 1 pound ground chicken
→ Vegetables and Aromatics
02 - 1 tablespoon vegetable oil
03 - 4 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced
07 - 30 grams fresh Thai basil leaves
08 - 1 head butter lettuce or romaine, leaves separated and washed
09 - 1 small cucumber, thinly sliced (optional)
10 - 1 small carrot, julienned (optional)
→ Sauce
11 - 2 tablespoons low-sodium soy sauce
12 - 1 tablespoon fish sauce
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon brown sugar
15 - 1 teaspoon chili garlic sauce or Sriracha
16 - 1 tablespoon water
17 - Juice of 1/2 lime
# Directions:
01 - In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, chili garlic sauce, water, and lime juice. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, and sauté for 1 minute until fragrant.
03 - Add ground chicken to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, approximately 5 minutes.
04 - Stir in the diced red bell pepper and cook for an additional 2-3 minutes until slightly softened.
05 - Pour the prepared sauce mixture into the skillet. Stir well and cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
06 - Remove the skillet from heat. Stir in the fresh Thai basil leaves and most of the sliced green onions (reserving some for garnish), mixing until the basil just wilts.
07 - Arrange the washed lettuce leaves in individual bowls or on a platter. Spoon the hot chicken mixture into each lettuce leaf.
08 - Garnish with thinly sliced cucumber, julienned carrot, and the reserved green onions. Serve immediately.
