Chicken Mince San Choy Bow Lettuce Cups
Ingredients
- 500 g chicken mince
- 1 iceberg lettuce
- 200 g water chestnuts
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves
- 4 spring onions
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 303 kcal
- Protein
- 28.3 g
- Carbohydrate
- 14.6 g
- of which sugars
- 5.1 g
- Fat
- 13.9 g
- of which saturates
- 2.8 g
- Fibre
- 3.5 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and finely chop the water chestnuts. Crush the garlic and thinly slice the spring onions.
- 2
Heat the vegetable oil in a wok or large frying pan over high heat. Add the chicken mince and stir-fry for 5–6 minutes until cooked through and beginning to colour.
- 3
Add the garlic and stir-fry for 30 seconds, then add the water chestnuts, soy sauce and sesame oil. Toss everything together.
- 4
Separate the lettuce into cup-shaped leaves and arrange on a large plate.
- 5
Spoon the chicken mince mixture into the lettuce cups and scatter with sliced spring onions. Serve immediately.
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