Very tasty aromatic thai basil minced chicken wrapped in lettuce serves four people. Very quick.


  • 1 tbs vegetable oil

  • 4 garlic cloves, chopped

  • 1 tsp grated ginger

  • 1 long red chilli, seeds removed, chopped, plus extra finely sliced chilli to serve

  • 500g chicken breast mince

  • 4 kaffir lime leaves*, finely sliced

  • 2 tbs fish sauce

  • 1 tbs oyster sauce

  • 1 tbs kecap manis*

  • 1 tbs brown sugar

  • 200ml chicken stock

  • 1 cup Thai basil leaves*

  • 2 tbs chopped roasted peanuts

  • Leaves from 1 butter lettuce

  • 4 spring onions, thinly slliced

  • Steamed jasmine rice, to serve (optional)


  • 1.

    Heat the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and cook for 1 minute, Increase heat to high, add chicken and cook, stirring constantly, for 5-6 minutes until cooked through. Add the shredded lime leaves fish and oyster sauces, kecap manis, brown sugar and stock, and cook for a further 1-2 minutes. Romove from the heat and stir in basil and nuts.

  • 2.

    Serve chicken on lettuce leaves, topped with spring onion and chilli, and accompanied by steamed rice if desired.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 321kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 30g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 986mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Kecap manis is Indonesian sweet soy sauce, available from Asian food shops, Kaffir lime leaves and Thai basil are from selected greengrocers and Asian food shops. You can substitute common basil for Thai basil if unavailable

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