Chicken lettuce wraps
Serves 4 as a starter
A little effort
Total time:
+ marinating time
Substitute floury wraps for lettuce leaves for a flavour-packed, low-calorie lunch
Skip to ingredients
- 1 iceberg lettuce
- 450g chicken breastminced
- 2 water chestnutsfinely chopped groundnut oil 2 tbsp
- 3 cloves garlicfinely chopped
- 3 dried shiitake mushroomsfinely chopped
- white pepper
- 2 spring onionssliced
marinade
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar 1/2 tsp chinese rice wine or dry sherry
- 1 tsp cornflour
- to serve sweet chilli dipping sauce
Nutrition: per serving
- kcal210
- fat7.1g
- carbs7g
- fibre1.2g
- protein28.6g
- salt1.3g
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.