Asian lettuce wraps

Name: Asian lettuce wraps
Total time: 30 min
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; 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

30 minutes + marinating time
serves 4 as a starter
Easy

A healthy take on an Asian classic - just substitute the floury wrap for carb-free lettuce. Less than 300 calories a roll, this recipe comes from olive reader Sophie Hyam.

February 16, 2015 at 11:54 am

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

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.
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.