Asian chicken and lettuce cups

Asian chicken and lettuce cups

Core: 1 pt per serving

Serves: 4

400g chicken mince
1 red chilli, de-seeded and finely diced
2 spring onions, chopped
1 garlic clove, crushed
1 tsp grated ginger
1 tsp sesame oil
25g water chestnuts (or beansprouts), chopped
2 tbsp chopped coriander
2 tbsp chopped cashew nuts
1 carrot, finely diced
2 tbsp oyster sauce
2 tsp clear honey
16-20 baby gems (or romaine or cos lettuce leaves)
200g cooked brown rice,to serve
lime wedges, to serve


Mix the chicken mince with the chilli, spring onions, garlic, ginger and sesame oil. Heat a large non-stick frying pan over a medium heat and cook the mince mixture for about 5 – 8 minutes, breaking the meat up with the back of a fork until golden brown.

Add the water chestnuts, coriander, cashews carrot, oyster sauce and honey, stir to combine and continue to heat until the chicken is cooked through. Add a squeeze of lime juice.

Serve the mince with the baby gem leaves, cooked rice and lime wedges to squeeze.