Basil Chicken Cups (Print Version)
# Ingredients:
→ Sauce Mix
01 -
1 tbsp water
02 -
½ tsp cornstarch
03 -
2 tsp white sugar
04 -
2 tsp fish sauce
05 -
2 tbsp low-sodium soy sauce
06 -
1 tbsp golden seasoning sauce (Thai style)
07 -
1 tbsp oyster sauce
→ Filling Elements
08 -
5 garlic cloves, finely chopped
09 -
1¼ lbs minced or finely chopped chicken breasts (ground chicken works too)
10 -
1 cup diced fresh pineapple chunks (or drained canned pineapple)
11 -
4 tsp oil (like vegetable, peanut, or canola oil)
12 -
1 Fresno chili, no seeds, finely diced
13 -
1½ cups loosely packed Thai basil leaves
→ Toppings & Sides
14 -
Lime wedges (optional)
15 -
2 tbsp sesame seeds, toasted
16 -
¼ cup chopped fresh cilantro
17 -
1 head butter or Bibb lettuce, washed, separated, and dried
# Instructions:
01 -
In a small bowl, stir together the oyster sauce, golden seasoning sauce, soy sauce, fish sauce, sugar, cornstarch, and water. Whisk until smooth. Make sure no lumps of sugar or cornstarch remain. The cornstarch will slightly thicken the sauce while it cooks. Set this aside for now.
02 -
Have all your ingredients chopped and ready before starting, since this cooks fast. If you’re not using ground chicken, dice the chicken breasts into very small pieces (1/4 to 1/2 inch). Prep your garlic, Fresno chili, and basil leaves too—keep the leaves whole for later.
03 -
Warm up a skillet or wok over medium-high heat. Add 1 tsp oil and swirl it around. Toss in the chopped pineapple and cook briefly, around 30 seconds. The sugars will caramelize a bit, but the pineapple will stay firm. Scrape it out and keep it aside.
04 -
Add 3 tsp oil to your skillet, still over medium-high heat. Toss in the minced garlic and diced chili. Cook for about half a minute or until it smells aromatic. Be careful—don’t let the garlic burn! This is where the oil absorbs their flavors for the dish.
05 -
Drop the chicken into the skillet with the fragrant chili and garlic. Use a spatula to break apart ground chicken, or stir diced breast pieces often so they cook evenly. You’ll need about 2–3 minutes, just until there's no pink left in the chicken. Watch closely so it doesn’t overcook.
06 -
Stir the sauce you made earlier (the cornstarch may have settled). Pour it into the pan with the cooked chicken. Mix quickly to coat every piece. The sauce will bubble and start thickening immediately. After 30 seconds, it should be glossy, sticking to the chicken without being too runny.
07 -
Turn off the heat and toss the Thai basil leaves along with the caramelized pineapple back into the pan. Gently stir everything together. The heat remaining in the pan is enough to slightly wilt the basil, releasing its signature fragrance, while keeping the pineapple bright.
08 -
Cool the mixture for a few minutes—this makes the lettuce stay crisp when you fill it. Arrange the washed and dried lettuce leaves on a serving plate. Scoop a few spoonfuls of filling into each leaf. Sprinkle with cilantro and toasted sesame seeds. Lime wedges on the side add a fresh squeeze, if you like. Pick them up and eat them like little tacos!
# Notes:
01 -
Thai basil gives a slightly sweet, licorice-like taste that’s different from its Italian counterpart.
02 -
Fresno chili heat is flexible—add more if you want spicy or swap with other peppers to change heat levels.
03 -
Chopping chicken breasts yourself leads to better bites compared to store-ground ones.
04 -
These lettuce cups are naturally high in protein and low in carbs—a light yet filling option.