Spicy Thai Basil Chicken - cooking recipe

Ingredients

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)

Preparation

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.
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.
If using the lettuce leaves, place about 1/3 cup of the mixture in each lettuce wrap. Serve with lime wedges.