Spicy chicken and basil in lettuce cups

Yield: 1 Servings

Measure Ingredient
1 \N Red onion; minced
1 tablespoon Minced garlic
1 tablespoon Minced ginger
2 \N Jalapenos; minced
½ pounds Ground chicken
1 tablespoon Fish sauce
1 \N Lime; juiced
½ cup Thai basil chiffonade
1 pack Mung bean noodles
1 \N Head iceberg lettuce; leaves separated to form cups
\N \N Thai basil leaves

GARNISH

In a saute pan, caramelize the onions, garlic and ginger. Add the jalapeno and chicken. Stir to break up the chicken and cook until done. Deglaze the pan with fish sauce and lime juice. Taste for seasoning. Stir in the basil and set aside. In 375 degree oil, deep fry the mung bean noodles. Drain.

This may be done in advance. To serve, fill a lettuce cup with the fried noodles and top with the warm chicken mixture. Garnish with basil leaves.

Recipe by: Cooking Live Show #CL8999 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997

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