Thai Basil Chicken Lettuce Wraps

This dish is similar to Larb Gai, the Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. The combination of sweet, salty, tangy, and spicy flavors makes it hard to resist. In fact with these Thai minced chicken lettuce cups, I have to force myself to put the leftovers in the fridge immediately before starting the dishes, otherwise, I’ll eat them straight from the pan while no one is watching! And did I mention it’s quick? You can walk in the door at six o’clock and be eating by six-thirty.

Thai Basil Chicken Lettuce Wraps

If you like lettuce wraps, try this wonderful Thai Basil Chicken Lettuce Wraps Recipe! Based on the traditional Thai dish, Basil Chicken, this dish is brimming with taste and is fun to eat. Have all your ingredients chopped and ready to go, then the cooking is literally only a few minutes. Set the hot filling and cool lettuce leaves out on the table, then have your friends and family wrap their own. Makes a crunchy-delicious dinner that is very satisfying, or serve it as a special appetizer for a dinner party. ENJOY!
Course Main Course
Cuisine Thailand
Calories 300 kcal


  • 1-2 Lettuce Head
  • lb./0.48 kg Chicke (ground or cut into thin strips)
  • 1 shallot (finely chopped or 1/4 cup purple onion)
  • 3-4 cloves Garlic
  • 1 green pepper diced
  • 1 cup shiitake mushroom (fresh chopped)
  • 1-2 cups bean sprout
  • 1 cup basil (fresh chopped just before adding)
  • ¼ cup Chicken Stock
  • ½ tsp Corntarch  (dissolved in 2 tbsp. cool water)

For the Stir-Fry Sauce:

  • 2 tbsp oyster sauce (or hoisin sauce)
  • 1 tbsp fish sauce
  • 3 tbsp Golden Mountain Sauce (or 1extra tbsp. fish sauce)
  • 1 tbsp Soy Sauce
  • 2 tbsp Lime Juice (fresh-squeezed, plus more to taste)
  • 1 tbsp Brown Sugar


  • Place all stir-fry sauce ingredients together in a cup.Stir well to dissolve the sugar.
  • Cut out the core of the lettuce(s) to make separating theleaves easier. Gently separate and place leaves on a plate in the refrigeratoruntil ready to eat.
  • Drizzle a little oil into a wok or large frying pan setover medium-high heat. Add the shallot/onion and garlic. Stir-fry untilfragrant (30 seconds).
  • Add the chicken and stir-fry 2-3 minutes, or until nearlycooked. When wok/pan becomes dry, add enough chicken stock to create a goodsizzle (2-3 Tbsp. at a time).
  • Add the mushrooms and chili. Continue stir-frying another1-2 minutes, or until chicken is cooked.
  • Now add the green pepper, tomatoes, stir-fry sauce, plusany remaining chicken stock. Stir-fry another 1-2 minutes.  Add the beansprouts and gently fold them in for 30 seconds to 1 minute (you want to retaintheir crispness).
  • Reduce heat to medium-low and push ingredients to theside of the wok to reveal the sauce. Add the cornstarch mixture, stirring untilsauce has thickened.
  • Remove stir-fry from heat and fold in the chopped basilleaves (see basil tip below recipe).
  • Taste-test, adding more lime juice if too salty. If notsalty or flavorful enough, add more fish sauce.
  • Place this stir-fry on the table together with thelettuce leaves on the side and let everyone put together their own wraps. Notethat lettuce wraps can be a tad messy, but that is half the fun. ENJOY!
Keyword chicken, spicy

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