Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon canola oil
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 red bell pepper, chopped
- 1 cup sugar snap peas, trimmed and cut in half
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon crushed red pepper (adjust for heat preference)
- 1 cup fresh Thai basil leaves, roughly chopped
- 1/2 cup unsalted roasted cashews, coarsely chopped
- 1 head of butter lettuce or romaine, leaves separated
Instructions
- Heat the canola oil in a large skillet over medium heat. Add the garlic and ginger, stirring for about a minute until fragrant.
- Add the ground chicken to the skillet, crumbling it with a spatula as it cooks. Sauté for 5-7 minutes until fully browned.
- Stir in the chopped red bell pepper and sugar snap peas. Cook for an additional 3-4 minutes until the vegetables soften slightly.
- In a separate bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and crushed red pepper. Pour this mixture over the chicken and vegetables, stirring to coat. Cook for another 2-3 minutes until heated through.
- Remove from heat and gently fold in the chopped Thai basil and roasted cashews until well combined.
- Serve by filling a lettuce leaf with the chicken mixture to create a wrap.
Notes
- For an extra spicy version, add sliced fresh chilies while cooking the chicken.
- Prepare the chicken filling ahead of time and refrigerate for up to 3 days, assembling the wraps just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg