I made these Thai Basil Chicken Lettuce Wraps on my Blackstone griddle, but you could easily make this recipe in a wok or large skillet.
Traditionally we would use red chili peppers, but my store was out so I am subbing a serrano pepper which has a similar flavor.
I happen to grow Thai basil in my garden, but you can find that at most large grocery stores or specialty stores.
It has a unique flavor that is much different than Italian basil.
How to Make Thai Basil Chicken Lettuce Wraps
First, prep all of your ingredients so they are good to go because this cooks fairly quickly.
I have a diced onion, a cup of shredded carrots, diced serrano, a few cloves minced garlic, and the Thai basil leaves are cleaned and picked from the stem.
The sauce is simply 1/4 cup oyster sauce and a tablespoon soy sauce.
Preheat your griddle or wok to medium heat for a few minutes.
Then add some vegetable oil and the onions, carrots, and peppers.
Cook the veggies about 3 to 4 minutes, stirring a few times.
Next add a bit more oil and the chicken, garlic, and the sauces.
Stir and combine this and break apart the chicken as it cooks.
Just about 5 to 6 minutes.
Then add the Thai basil leaves, combine and cook another minute or two.
Yum Yum! Almost time to make those lettuce wraps, friends!
Let the chicken cool before serving, but there’s nothing wrong with tasting a few samples as this cools 😉
I set everything on the table and everyone assembled their own Thai Basil Chicken Lettuce Wraps
Quickly I learned that I filled mine with WAAAAY too much chicken, but I figured out the perfect amount with my second wrap.
I sprinkled some sesame seeds and also added sriracha as well.
Such a yummy, light, and refreshing dinner!
You could easily adapt this dish and serve over rice with a fried egg over top or stir in some spicy mayo.
If you like Thai Basil Chicken Lettuce Wraps, you might also like these recipes…
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Thai Basil Chicken Lettuce Wraps
Thai Basil Chicken Lettuce Wraps can be cooked in a wok or on the Blackstone griddle, so flavorful and delicious in lettuce cups
- vegetable oil or cooking oil of choice
- 1 onion diced
- 1 cup shredded carrots
- 2 to 3 red chili peppers (or sub 1 to 2 serrano pepper) sliced
- 1 pound ground chicken
- 3 to 4 cloves garlic minced
- 1/4 cup oyster sauce
- 1 Tbsp soy sauce
- 20 to 30 Thai basil leaves
- 1 head Boston or bibb lettuce separated into individual leaves
- Optional: sesame seeds, sriracha
Prepare all of the ingredients so they are ready to go. Preheat the Blackstone griddle or a wok to medium heat for several minutes.
Add some oil to the griddle or wok and add the onion, carrots, and sliced peppers. Cook 3 to 4 minutes, flipping and turning a few times.
Add a little more oil and the ground chicken, garlic, oyster sauce, and soy sauce. Stir and combine everything and break the chicken apart. Cook 5 to 6 more minutes.
Add the Thai basil and cook another minute or two.
Let this cool for several minutes and then serve with the lettuce to make lettuce wraps. Add sesame seeds and/or sriracha if desired.