This was a surprise hit with my family. I considered that I may be really stretching it to think the girls would eat, let alone like, this recipe. I was so pleased to be wrong that when my 10 year old gave me a back-handed compliment (“Mom, this is the first meal you’ve made in a while I actually really like.”), I took it in stride…
The recipe originated from Cooking Light magazine.
Here it is with my revisions:
4 teaspoons olive oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper
4 teaspoons minced fresh garlic
1 pound ground chicken or turkey
1 finely chopped anaheim chili (I used this milder chili than the recipe called for so that it would be only mildly spicy.)
1 tablespoon fish sauce
1 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 cup basil leaves
1 tablespoon fresh lime juice
Head of Boston Bibb lettuce
*Mince shallots, slice/chop red peppers and chili and shred fresh basil and put in small bowls to the side until you need them.
*Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. *Add bell pepper; sauté 1 minute.
*Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
*Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well.
*Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated.
*Remove pan from heat; stir in basil and lime juice.
*Serve with lettuce leaves for wrapping.