½ head washed Iceberg, Romaine, Cos or Butterhead lettuce, separate leaves to form cups (soak in ice cold water for 20 minutes before serving for extra crispiness)
Instructions
Add oil to a wok or large skillet and heat until oil is very hot.
Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
Add red curry paste, ginger, garlic, peppers, pinch of sugar and stir-fry for another 3 minutes.
Add oyster or hoisin sauce, pineapple and green onions, and toss.
Remove from heat then add basil and toss.
Transfer cooked chicken to a bowl.
Add chicken filling to lettuce and enjoy!
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/red-curry-chicken-lettuce-wraps/