Chicken Lettuce Cups

Ingredients for Chicken Lettuce Cups

• 2 tablespoons light soy sauce

• 1 tablespoon hoisin sauce

• 2 tablespoons clear rice vinegar

• 1/2 teaspoons salt

• 1/2 teaspoons sugar

• 3 tablespoons vegetable oil

• 2 cloves garlic, minced

• 2 teaspoons minced fresh ginger

• 50g minced red onion

• 240ml chopped canned button mushrooms

• 120ml water chestnuts, minced

• 450g boneless, skinless chicken breasts, minced

• 8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled

• Handful of fresh coriander leaves, coarsely chopped

• 40g unsalted roasted cashews, coarsely chopped

How to make Chicken Lettuce Cups

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.

Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.

Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with coriander and sprinkle with chopped cashews. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.