For this virtual picnic, each foodie blogger listed below is offering a different menu item. Click on the links and be prepared to lick your lips as your eyes feast on an assortment of delicious dishes.
And yours truly is serving up the main dish, Thai Basil Chicken Lettuce Wraps.
Thai Basil Chicken Lettuce Wraps
2 Tbsp canola oil
1 lb boneless, skinless chicken breast cut into thin strips
½ tsp Kosher salt
¼ tsp ground black pepper
2-inch piece of fresh ginger, peeled and minced
4 garlic cloves, minced
¼ tsp crushed red pepper flakes
1 large yellow or white onion cut Asian style
1 red bell pepper cored and cut into thin strips
¼ cup tamari or low sodium soy sauce
3 Tbsp honey
¼ cup fresh basil, chopped
1 cup cooked Jasmine rice
Leafy green lettuce (Romaine or Bibb)
Heat the canola oil in a large skillet on a medium high heat. Add chicken strips and season with salt and pepper. Stir-fry for a few minutes to sear the meat at the edges. Then, add ginger, garlic and red pepper flakes and cook for two minutes more. Add the red bell pepper and cook until softened. Add onions and stir fry for few minutes. Once onions are soft, add tamari and honey. Together, they should form a caramel colored sauce as they deglaze the pan. Stir to coat chicken with the sauce. Remove from heat and stir in basil. The heat from the pan will cook and wilt the basil.
Using the leafy part of the lettuce, drop a Tbsp on cooked Jasmine rice in the center of the lettuce. Then, add spoonful of the Thai Basil Chicken and gently drizzle some sauce from the skillet over the mixture. Roll lettuce to form wrap and place on a serving platter. Continue with remaining stir-fry and serve. If any sauce is remaining in skillet, pour it into a ramekin to use as a dipping sauce.