I just returned from a long work trip and I’m so incredibly happy to be home. That being said, I was able to visit some great places for work as well as try some delicious food. But, all in all, I definitely missed being able to cook my own food and choose my own menu!
I had originally envisioned a grandiose meal with a decadent dessert for my first meal made at home; however, this quickly faded as reality set in and I realized that I was actually much more tired than I had previously thought!
So, in order to fulfill my quest for an easier meal, I picked up the most recent issue of Cooking Light and immediately gravitated toward the Spicy Thai Basil Chicken (or in my opinion, better referred to as Chicken Lettuce Wraps). I always remembered hearing my friends rave about the Chicken Lettuce Wraps from P.F. Changs and always meant to make them at home and just never found the time. Needless to say, I was pretty ecstatic when I saw this recipe!
Step 1: Finely Chop Shallots, Serrano
Chiles and Garlic; Cut Red Pepper into Slices
Step 2: Saute Red Pepper, Shallots and Garlic
Step 4: Assemble Chicken Mixture into
Lettuce Cups, Add Basil and Lime Wedges; Enjoy!
I thoroughly enjoyed this recipe, especially since I’m someone who loves the heat (a.k.a spicy flavors). In addition to the spicy flavors, this recipe tasted light due to the crisp red peppers, lime and soy sauce ingredients.
Aside from the flavor, another nice aspect of this recipe is that this can be used in many other ways, such as with rice, noodles or in a soup. Because this recipe is so simple and versatile just means that I’ll have to make these Chicken Lettuce Wraps again sometime soon!