Spicy chicken lettuce cups recipe
A 20 minute dish, perfect as a light lunch or side with dinner, our spicy chicken lettuce cups are inspired by a Thai larb salad that is usually made with pork. This leaner version uses juicy chicken thigh meat in a sweet and salty soy and chilli dressing, brightened with a mix of fresh herbs and a squeeze of lime juice.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 343 calories / serving
Ingredients
- 2 tbsp sweet chilli sauce
- 3 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 x 486g pack chicken thighs, boneless and skinless
- 100g (3½oz) soya beans
- 1 tbsp olive oil
- small handful mint, leaves chopped
- small handful coriander, leaves chopped
- 2 tbsp toasted sesame seeds
- 2 little gem lettuce, leaves separated
- lime wedges, to serve
Each serving contains
- Energy
- 1425kJ 343.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.8gProtein 27.7gFibre 2.7g
Method
- Make a marinade by mixing the chilli sauce, soy and sesame oil. Add the chicken and chill for 10 minutes.
- Meanwhile, cook the soya beans in boiling water for 3 minutes, drain and refresh in cold water, then set aside.
- Heat 1 tbsp oil in a large frying pan. Add the chicken, reserving the marinade, and fry for 5 minutes each side. Transfer the meat to a board and roughly chop.
- Wipe the pan with kitchen towel, then add the spring onions and fry with a splash of water for 2 minutes. Pour in the reserved marinade and leave to bubble for 2 minutes, then add the chicken, soya beans, mint, coriander, sesame seeds and stir well. Cut into a thick portion and check that it is cooked through, with no pink showing.
- Arrange the lettuce leaves on a plate. Put a spoonful of chicken on each leaf and serve with lime wedges and some rice noodles, if you like.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
