This chicken lettuce wrap recipe comes from olive reader Sophie Hyam.
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Ingredients
- iceberg lettuce 1
- chicken breast 450g, minced
- water chestnuts 2, finely chopped groundnut oil 2 tbsp
- garlic 3 cloves, finely chopped
- dried shiitake mushrooms 3, finely chopped
- white pepper
- spring onions 2, sliced
marinade
- light soy sauce 1 tbsp
- dark soy sauce 1/2 tsp
- oyster sauce 1 tbsp
- chinese rice wine or dry sherry 1 tbsp sugar 1/2 tsp
- cornflour 1 tsp
- sweet chilli dipping sauce to serve
Method
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Step 1
Pull apart the lettuce leaves, rinse and dry. mix the chicken with the water chestnuts and marinadeingredientsandleavefor30minutes. n heat the oil in a wok and stir fry the garlic until soft, then add the chicken and marinade. Fry for 10 to 15 min until cooked through. add the shiitake for the last 5 minutes. remove from the heat.
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Step 2
Add a little white pepper and stir through the spring onions. Spoon the mixture onto the lettuce leaves, fold the bottom and roll up. Serve with sweet chilli sauce on the side.
Nutritional Information
- Kcals 210
- Fat 7.1g
- Carbs 7g
- Fibre 1.2g
- Protein 28.6g
- Salt 1.3g
