I wanted a light, yet flavorful dish because I still had three miles to run after dinner. These lettuce cups were just the perfect dinner to have before hitting the road.
One Year Ago: Asparagus Lasagna
Two Years Ago: Green Velvet Cupcakes
Thai Chicken Lettuce Cups
Adapted from Cooking Light Magazine
If you are looking for a quick and easy dinner, this is your meal. After prepping all of my vegetables, which took about ten minutes, dinner was done in less than fifteen minutes! A good hit of protein and vegetables, this is also a great meal for a healthy weeknight dish.
Extra virgin olive oil
1 large shallot, minced
1 large red bell pepper, thinly sliced
1 clove garlic, finely minced
1 pound ground chicken
1 serrano pepper, finely chopped
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1 cup basil leaves
Juice from 1 lime
1 lime, cut into 6 wedges
1 head bibb lettuce
Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes, or until it begins to soften. Add red bell pepper and cook for 1 more minute. Add garlic and cook for 1 additional minute. Transfer shallot mixture to another bowl.
Add 1 tablespoon olive oil and add ground chicken. Break up chicken with a wooden spoon and saute until browned and cooked through. Add shallot mixture back to the pan, followed by serrano pepper. Cook for 1 minute. Add fish sauce, brown sugar and soy sauce and cook for 1 minute. Remove from the heat and stir in basil leaves and lime juice. Serve in lettuce cups.