Spicy Thai Basil Chicken

• 4 teaspoons canola oil, divided
• 1/2 cup minced shallot
• 1/2 cup thinly sliced red bell pepper
• 4 teaspoons minced fresh garlic
• 1 lb ground chicken
• 2 Thai chiles, minced (can substitute serrano chiles)
• 1 tablespoon fish sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons low sodium soy sauce
• 1/4 teaspoon fresh ground black pepper
• 1 cup basil leaves
• 1 tablespoon fresh lime juice
• 4 lime wedges
• 8 lettuce leaves, for wrapping (or rice, if preferred)

1. Heat a large wok or nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add shallots and saute 2 minutes. Add bell pepper and saute 1 minute. Add garlic and saute 30 seconds. Remove shallot mixture from pan and set aside.
2. Add remaining 2 teaspoons oil to wok or pan; swirl to coat. Add chicken and cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to wok or pan over medium heat. Add chiles and cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice.
3. If using the lettuce leaves, place about 1/3 cup of the mixture in each lettuce wrap. Serve with lime wedges.

canola oil, shallot, red bell pepper, fresh garlic, ground chicken, chiles, fish sauce, brown sugar, soy sauce, fresh ground black pepper, basil, lime juice, lime wedges, wrapping

Taken from www.food.com/recipe/spicy-thai-basil-chicken-503832 (may not work)