Chicken Lettuce Cups Chicken Lettuce Cups

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

Shake up chicken night with our spin on one of your favourite restaurant dishes.

  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

  • 1 tablespoon canola oil
  • 4 green onions , chopped (white and green parts separated)
  • 450 g ground chicken
  • 3 cloves garlic , minced
  • 1/3 cup hoisin sauce
  • 7 teaspoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • 1 218 mL can water chestnuts , drained and chopped
  • 12 leaves Boston lettuce
  • 12 leaves iceberg lettuce
  • 2 mini cucumbers , sliced
  • 1 cup matchstick-cut carrot
  • 1 tablespoon chili garlic sauce

Method

In large nonstick skillet, heat oil over medium heat; cook white parts of green onions, stirring, until softened, 1 to 2 minutes.

Stir in chicken and garlic; cook, breaking up chicken with spoon, until no longer pink, 3 to 4 minutes. Stir together hoisin sauce, soy sauce, vinegar and ginger; pour into chicken mixture. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; stir in water chestnuts and green parts of green onions.

Arrange Boston lettuce on serving platter in single layer; top each leaf of Boston lettuce with 1 leaf of iceberg lettuce. Spoon chicken mixture into centres. Top with cucumbers, carrot and chili garlic sauce.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 965 mg
  • Sugars 18 g
  • Protein 23 g
  • Calories 378
  • Total fat 19 g
  • Potassium 444 mg
  • Cholesterol 87 mg
  • Saturated fat 5 g
  • Total carbohydrate 28 g

%RDI

  • Iron 21
  • Folate 39
  • Calcium 7
  • Vitamin A 59
  • Vitamin C 20
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Chicken Lettuce Cups

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