Chicken lettuce cups

  • Preparation Time25 mins
  • Cooking Time2 mins
  • Serves6
  • DifficultyMedium
1 tbsp oil
1 small carrot, diced
1/2 celery rib, diced
1/2 red pepper, diced
5 mangetout, diced
60g diced red onion
60g mung beans, cut in 1/2
2 chicken breast, diced
12 tbsp apricot sesame sambal sauce, recipe follows
6 fried wonton skins
6 iceberg lettuce leaves
2 tbsp diced spring onions
2 tbsp crushed, unsalted peanuts
Black sesame seeds, for garnish

For the apricot sesame sambal sauce

118ml soy sauce
3 tbsp minced garlic
3 tbsp minced ginger
3 tbsp sambal hot sauce
3 tbsp apricot preserve
60ml rice wine vinegar
3 tbsp hoisin sauce
1 tsp fresh coriander, finely chopped
2 tsp sesame seeds
1 tsp sesame oil
1) Heat the oil in a medium saute pan over a high heat. Add the carrot, celery, green pepper, mangetout, onion, beans and chicken, and saute for 45 seconds. Deglaze with the apricot sesame sambal sauce for 30 seconds.

2) Add a wonton to each lettuce leaf cup, pour the chicken and vegetable mix into the cup and top with spring onions and peanuts. Garnish the lettuce cups with black sesame seeds.

3) For the apricot sesame sambal sauce, mix all the ingredients thoroughly. Shake before serving.

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