Thai chicken lettuce cups (for two)
2 serves
15 m
10 m
Ingredients
- 1 teaspoon sunflower oil
- 250 g chicken breast mince
- 1 clove garlic, crushed
- 1½ tablespoons Thai chilli jam
- 3 teaspoons salt-reduced soy sauce
- 2 teaspoons lime juice
- ¾ cup cooked brown rice (see tip)
- ¼ cup coarsely chopped roasted unsalted peanuts
- 1 carrot, peeled, coarsely grated
- 125 g cherry tomatoes, quartered
- 1 small Lebanese cucumber, cut into 1 cm pieces
- ¾ cup coarsely chopped fresh coriander leaves
- 4 large iceberg lettuce leaves
Method
Step 1
Heat oil in a non-stick wok or medium frying pan over a high heat. Add chicken and garlic. Stir-fry for 3-4 minutes, breaking up mince, until chicken is cooked.
Step 2
Combine chilli jam, soy sauce, lime juice and 1 tablespoon water in a jug. Add to wok with rice. Stir-fry for a further 1-2 minutes or until well combined and hot. Remove from heat.
Step 3
Add peanuts, carrot, tomatoes, cucumber and coriander leaves. Toss well to combine. Spoon into lettuce leaves to serve.
Tips
- Thai chilli jam is available from the Asian food section in supermarkets. Replace with any type of Thai-style curry paste, if preferred. Check labels and choose the brand lowest in sodium.
- You’ll need to cook ¼ cup raw brown rice to make ¾ cups cooked rice. For a shortcut, use a 125 g cup microwave brown rice and heat following packet instructions.
