Spicy Chicken And Basil In Lettuce Cups

[In the Edwards family] there was never an attempt to shield them from depressing experiences, death or taxes. This was an evil world. There was “vinegar in life.” There were “frowns from heaven.” The children were aware of it. And each one, when a shadow fell across his path, had been taught first of all to anxiously examine himself to discover if this were the chastening rod of God. No circumstance was considered apart from the hand of the Almighty. If, after careful prayerful analysis, he felt his course was right, he continued serene in his position in the midst of conflict.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Thai	Cooking liv, Import	1	Servings

INGREDIENTS

1		Red onion, minced
1	T	Minced garlic
1	T	Minced ginger
2		Jalapenos, minced
1/2	lb	Ground chicken
1	T	Fish sauce
1		Lime, juiced
1/2	c	Thai basil chiffonade
1		Mung bean noodles
1		Head iceberg lettuce, leaves
		separated to form cups
		Thai basil leaves

INSTRUCTIONS

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@comteck.com> on Nov 12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 128 Calories From Fat: 16 Total Fat: 1.7g Cholesterol: 0mg Sodium: 1606mg Potassium: 373.8mg Carbohydrates: 23g Fiber: 6.9g Sugar: 5.5g Protein: 7.3g