Recipe

Make Sauce

1. In small glass measuring cup or bowl, mix together water, oyster sauce, soy sauce, fish sauce and sugar until sugar has dissolved. Set aside.

Make Basil Chicken

1. In large skillet, heat avocado oil over medium-high heat. Add shallots and cook, stirring, until starting to become tender, 2 to 3 minutes. Add garlic and Fresno pepper and cook, stirring, for 1 minute. Add ground chicken and cook, breaking it up into small pieces with spatula, until cooked through, 3 to 5 minutes.
2. Add sauce and scallions. Cook, stirring, until sauce reduces and coats chicken, 2 to 3 minutes. Remove from heat and stir in basil. Taste and season with more soy sauce, if desired.

To Serve

1. Transfer basil chicken to serving bowl and serve with lettuce leaves, cashews and Fresno pepper (if using) on side. To eat, add spoonful of rice (if desired) onto leaf of lettuce, spoon on some of chicken, and top with cashews and slice of pepper.

Tips: Dark soy sauce is typically sold at Asian grocery stores (it’s also available online). If you can’t find it, use regular soy sauce! The dish will still be delicious, it just won’t have the same rich, dark colour. For less heat, remove all the seeds from the Fresno pepper. If you’re serving three people, I recommend 2 heads of lettuce.