This recipe makes a greater starter or lunch. For a more substantial meal add some cooked rice to the mince and double the lettuce quantity.
Tangy Chicken Lettuce Cups
Ingredients
- 1 iceberg lettuce
- 2 garlic cloves, finely chopped
- 3cm fresh ginger, grated
- 2 spring onions, finely diced
- 500g chicken mince (turkey works too)
- 1 celery stick, diced
- 1 green bell pepper, diced
- 1 can (220g) water chestnuts, finely chopped
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp honey
Steps
- Step 1
Delicately wash the lettuce leaves, aiming to keep them whole and intact before gently drying
- Step 2
Add the garlic, ginger and spring onions to a frying pan over a medium, high heat until the flavours begin to become aromatic
- Step 3
Add the chicken/turkey mince and cook until fully browned
- Step 4
Empty the frying pan contents onto a plate and return back to the heat. Add in the chopped water chestnuts, celery and pepper and cook over a medium heat until softened
- Step 5
Add the soy sauce, oyster sauce and honey to the pan before returning the mincemeat. Simmer until the liquid has reduced before serving immediately onto the lettuce leaves
- Step 6
Wrap up and enjoy!
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By The Healthy Employee
- Servings: 4
- Meals or Courses: LunchMains
- Dish Type: SaladWraps and pittas
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: AutumnMother's DaySpringSummer
- Difficulty Level:
- Ratings:
- Created: March 28, 2017
