Thai Basil Chicken Lettuce Wraps

Ingredients:

1 cup white basmati rice

1 lb ground chicken

4 Thai chili peppers, chopped

3-6 cloves garlic, smashed

Romaine or butterhead lettuce leaves

Lime wedges (optional)

For the Sauce:

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp sugar

For the Stir-Fry:

1 tbsp olive oil

½ yellow onion, diced

½ cup green beans, cut into one-inch pieces

1 bunch basil, stems removed

Instructions:

1. Cook the rice in your rice cooker according to the package instructions

2. Mince the chili peppers and garlic together, or blend them in a small food processor until a paste forms

3. In a small bowl, combine the oyster sauce, soy sauce, and sugar. Stir until the sugar is dissolved

4. Heat the olive oil in a large skillet over medium-high heat. Add the chili-garlic paste and cook until fragrant, just as the garlic begins to brown. Add the ground chicken, spreading it out in the skillet. Let it cook undisturbed for 1 minute to allow the bottom to brown. Stir occasionally until the chicken is almost cooked through and the juices have evaporated, about 2 minutes. Pour in the sauce and stir well to combine

5. Add the diced onion and green beans. Cook for another 1-2 minutes until the sauce is well distributed and slightly reduced

6. Turn off the heat and add the basil leaves, tossing until they are wilted

7. Spoon the chicken mixture over the cooked rice, and serve in lettuce wraps with a squeeze of lime on top!