Rating: 4.5 stars
52 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store's Asian foods section.

Laraine Perri
Recipe by Cooking Light January 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.

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  • Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

Nutrition Facts

250 calories; fat 14.1g; saturated fat 3g; mono fat 7.1g; poly fat 3.1g; protein 21.6g; carbohydrates 10.7g; fiber 1.2g; cholesterol 98mg; iron 1.9mg; sodium 486mg; calcium 51mg.
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