Chicken Pepper and Basil Lettuce Cups with Thai BBQ Sauce

By carvalhohm2

Ingredients

• For the Sauce:
• 1 cup chicken stock
• A few thin slices peeled ginger root
• 1 large clove garlic, crushed
• 3 tablespoons smooth peanut butter
• 1/3 cup Hoisin sauce
• Juice of 1 ripe lime
• 1/2 seedless cucumber, cut into 2- to 3-inch long matchsticks
• Fat sprinkle Kosher or fine sea salt
• 1/2 About 1/2 teaspoon sugar
• 2 tablespoons stir-fry, peanut or canola oil
• 1 package ground chicken, about 1 1/4 pounds
• 1 inch ginger, peeled and grated
• 4 cloves garlic, grated or chopped
• 1 1/2 teaspoons Szechuan or black pepper
• 1 large red field pepper, bell pepper or mild frying pepper, seeded and chopped
• 3 small Thai dried red chilies or 2 fresh red chilies, seeded and finely chopped
• 1 cup pulled Thai basil leaves or torn basil
• A handful mint leaves, coarsely chopped
• 1 About 1 tablespoon fish sauce, to taste
• Juice of 1 lime
• 1 large bunch scallions, whites and greens, sliced on bias
• Chopped peanuts
• Iceberg and Bibb/butter lettuce, stemmed and arranged on platter for filling

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

For the sauce, in a small skillet over medium-high heat, combine stock, ginger and crushed garlic, and reduce by half. Remove ginger and garlic, and stir in peanut butter to melt and incorporate. Add Hoisin; remove from heat and stir in lime juice.

In a small bowl, season cucumber with salt and sugar. Toss and let stand.

In a large skillet over high heat, heat oil, 2 turns of the pan. When oil ripples and smokes, add chicken; brown and crumble. Add ginger, garlic, pepper, mild peppers and chili peppers; stir 2 minutes to cook peppers to tender-crisp. Add basil, mint, fish sauce, lime juice and scallions; taste and adjust flavors.

Serve in large platter topped with peanuts, with lettuce platter and sauce alongside.