Lettuce Wrap with Spicy Basil Thai Country Style Chicken
Ingredients:
Cut and wash 1/4 head of iceberg lettuce. Soak in ice water prior to serving to enhance freshness and taste. Set aside. Drain all water from lettuce prior to serving.
In a medium bowl, mix together all the ingredients except the iceberg lettuce. Heat frying pan on high heat. Add mixture to pan. Cook until the chicken is cooked and the liquid is reduced (mixture should be relatively dry prior to serving). Add more water during cooking, if required for chicken to be cooked through.
Plate spicy basil and serve with cold drained lettuce.
Optional - Add 1/2 tsp chopped jalapeno or Thai peppers for spicy version.
Optional - Serve as an entree by eliminating the lettuce and serving instead with white or brown jasmine rice or steamed rice noodles.
Optional - Use pork, beef, or tofu instead of chicken.
Mango Salad
Ingredients:
In a medium bowl, start by mixing together the sugar, salt, and lime juice. Then stir in the other ingredients. Try to prepare just before using to maintain crispness of ingredients.
Optional - Add 1/2 tsp chopped jalapeno or Thai peppers for spicy version.
Optional - Substitute 1 tbsp fish sauce for salt for authentic Thai version.
Optional - After the salad is prepared, add cooked shrimp, grilled pork or other grilled meat or fish. The tangy salad is a wonderful compliment to the grilled item.
For more information on King & I Thai Cuisine, visit their website.
Ingredients:
- 1 cup boneless, skinless chicken breast, ground
- 3 tbsp seeded bell pepper, diced
- 3 tbsp white onion, diced
- 1 tbsp chili paste
- 2 cloves peeled garlic, chopped
- 1 tsp black bean sauce
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp fresh basil, chopped
- 1/2 cup water
- 1/4 head iceberg lettuce
Cut and wash 1/4 head of iceberg lettuce. Soak in ice water prior to serving to enhance freshness and taste. Set aside. Drain all water from lettuce prior to serving.
In a medium bowl, mix together all the ingredients except the iceberg lettuce. Heat frying pan on high heat. Add mixture to pan. Cook until the chicken is cooked and the liquid is reduced (mixture should be relatively dry prior to serving). Add more water during cooking, if required for chicken to be cooked through.
Plate spicy basil and serve with cold drained lettuce.
Optional - Add 1/2 tsp chopped jalapeno or Thai peppers for spicy version.
Optional - Serve as an entree by eliminating the lettuce and serving instead with white or brown jasmine rice or steamed rice noodles.
Optional - Use pork, beef, or tofu instead of chicken.
Mango Salad
Ingredients:
- 1/2 mango, diced
- 1/2 Granny Smith apple, diced
- 2 tbsp thinly sliced red onion
- 1 tbsp chopped green onion
- 1 tbsp chopped cilantro
- 2 cloves peeled garlic, chopped
- 1 tsp chopped mint
- 1 tsp fresh chopped basil
- 1 tbsp sugar
- 3/4 tsp salt
- 1 tbsp fresh lime juice
In a medium bowl, start by mixing together the sugar, salt, and lime juice. Then stir in the other ingredients. Try to prepare just before using to maintain crispness of ingredients.
Optional - Add 1/2 tsp chopped jalapeno or Thai peppers for spicy version.
Optional - Substitute 1 tbsp fish sauce for salt for authentic Thai version.
Optional - After the salad is prepared, add cooked shrimp, grilled pork or other grilled meat or fish. The tangy salad is a wonderful compliment to the grilled item.
For more information on King & I Thai Cuisine, visit their website.
