Ingredients

The following ingredients have 2 Servings
  • 1 1/2 pounds boneless chicken breast or thigh (cut into strips)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • peanut oil for frying
  • 1 tablespoon peanut oil
  • 1 red bell pepper (finely diced)
  • 1/2 cup sliced scallions
  • 1 tbsp. chopped garlic
  • 1 teaspoon minced ginger root
  • 1/2 cup Thai sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 2 tbsp. brown sugar
  • 1/2 teaspoon dark toasted sesame oil
  • 1 cup fresh basil leaves (torn)
  • 1 head iceberg lettuce (chopped)
  • 1 cucumber (peeled and sliced thin)

Instruction

  • Prepare sauce first:
  • Heat oil in a saucepan and add diced pepper, scallions and garlic, cooking until pepper softens.
  • Stir in the ginger root, sweet chili sauce, lime juice, fish sauce, sriracha sauce, brown sugar and sesame oil; bring to a boil then reduce heat and keep warm.
  • Prepare chicken by seasoning with salt and pepper, then coating with flour and shaking off excess.
  • Pan fry chicken in shallow hot oil on both sides until golden and cooked through.
  • While chicken cooks, chop lettuce and cucumbers and arrange on serving plates.
  • Just prior to serving stir basil into sauce just long enough to wilt.
  • When chicken is done, place chicken on lettuce and top with heated sauce.
  • Serve at once.