1 tsp olive oil
1/2 clove garlic, minced
1/2 shallot, minced
150 grams boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 tbsp jalapeño, diced (de-seeded and ribs removed)
small pinch of red pepper flakes
1 tsp fish sauce
1 tsp soy sauce
2 teaspoons fresh basil leaves, chopped
pinch of black pepper
2 large iceberg lettuce leaves, rinsed and dried
Heat a wok or large sauté pan over medium high heat. Add oil, and when oil is hot, add the garlic and shallots. Cook about 1 minute, until fragrant.
Add chicken sprinkle with salt and stir-fry until almost cooked through, 5 to 7 minutes.
Add jalapeño, red pepper flakes, fish sauce, and soy sauce and cook until fully cooked through.
Add chopped basil and toss to combine. Remove from heat and sprinkle with pepper.
Spoon into lettuce leaves and serve. Add extra red pepper flakes if desired.