Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 3/4 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Great Recipe

Badger53705
October 14, 2016
The recipe does not call for lettuce leaves so make sure you add them to your shopping list!  Very good!  My serranos were rather large and it was a bit spicy but the family still liked it.  The kids even wanted leftovers in their school lunches!  will make again!

Three stars

pvjon13
April 18, 2015
I followed the recipe exactly. I used two Serrano peppers and I didn't find it too spicy. I would classify it as mild-medium spice. The recipe was tasty, but nothing to write home about. And mine turned out a bit dry - not sure what I did to cause that. I'll keep this on file and may make it again some day, but it won't be a regular on the roster.

Brooklynsabra's Review

willisonjk
April 06, 2015
My family loved this so much, it inspired me to write my first ever recipe review.   I mostly stuck to the recipe, though I added some fresh ginger along with the garlic.  And I thought it needed a bit of salt to bring the flavors together at the end, so I added a bit of kosher salt.  I used iceberg lettuce leaves to create the wraps and really loved the refreshing crunch (I cut the iceberg in half first and then used the half-leaves from that for less ripping). I served it with a Thai cucumber salad with chopped cashews and cilantro from another publication.  Total hit in our house!  Oh yeah...I used Thai basil.  If you can get your hands on that, it really takes this dish over the top.  

BHBlueDevil's Review

ttsholland
August 19, 2014
Very tasty and relatively easy dish although the 20 minute label is misleading due to the amount of prep/chopping involved. Our lettuce leaves didn't work (used wrong kind--bibb lettuce would be ideal) so at the last minute we punted and made ramen noodles (without the seasoning). Worked well and was very fast. (didn't have time to make rice). I would make again and try with chopped pork too.

taschamae's Review

Musicphan
July 03, 2014
N/A

Jenniferglave's Review

Anthony2225
June 09, 2014
This was delicious! I followed the advice of earlier reviews and tripled the vegetables and sauce, and threw in a little leftover quinoa. Very flavorful and fulfilling.

Sugarsgirl01's Review

MoJo2013
May 09, 2014
Really good!

ttsholland's Review

SeattleSheri
January 31, 2014
just ok for me, didn't have enough kick, I better when I added sriracha sauce. Too plain, I won't make this again

CarrieLMB's Review

vasajr
January 27, 2014
Unusual blend of flavors. Tasty.

Jazdeg's Review

atlantissg
January 15, 2014
My family loved this dish. I used cut up chicken breast and I doubled the sauce recipe based on what others said. Next time, I would triple the sauce.