Thai Basil Chicken Lettuce Wraps Recipe

In a medium saucepan, combine the coconut milk, soy sauce, rice vinegar, fish sauce, chili sauce, and Thai basil over medium-high heat.

Bring to a boil, then then reduce heat to medium low, and simmer for 10 to 12 minutes until reduced by half.

Heat 2 tablespoons of oil in a large skillet over medium-high heat.

Add the onion, red pepper, carrots, ginger, and garlic, and sauté for 5 to 7 minutes, until mostly cooked and softened.

Add the mushrooms and bean sprouts, then sauté for an additional 3 minutes. Remove from pan.

Add an additional 2 tablespoons of oil to the pan, then brown the chicken for 4 to 6 minutes until cooked through. Remove from pan.

Combine the coconut sauce with the cooked chicken and vegetables, then toss until combined.

Portion the mixture into lettuce cups, then garnish with crushed peanuts, lime, and additional Thai basil leaves, if desired.

Serve and enjoy!