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Thai chicken lettuce cups
heartfoundation.org.au|Helpline 13 11 12

Thai chicken lettuce cups

10 minutes (20 minutes)
Serves 2

Serves 2

See recipe for Serves 4 here

  • 1 teaspoon sunflower oil
  • 250g chicken breast mince
  • 1 clove garlic, crushed
  • 1½ tablespoons Thai chilli jam
  • 3 teaspoons salt-reduced soy sauce
  • 2 teaspoons lime juice
  • ¾ cup cooked brown rice (see tip)
  • ¼ cup coarsely chopped roasted unsalted peanuts
  • 1 carrot, peeled, coarsely grated
  • 125g cherry tomatoes, quartered
  • 1 small Lebanese cucumber, cut into 1cm pieces
  • ¾ cup coarsely chopped fresh coriander leaves
  • 4 large iceberg lettuce leaves
  1. Heat oil in a non-stick wok or medium frying pan over a high heat. Add chicken and garlic. Stir-fry for 3-4 minutes, breaking up mince, until chicken is cooked.
  2. Combine chilli jam, soy sauce, lime juice and 1 tablespoon water in a jug. Add to wok with rice. Stir-fry for a further 1-2 minutes or until well combined and hot. Remove from heat.
  3. Add peanuts, carrot, tomatoes, cucumber and coriander leaves. Toss well to combine. Spoon into lettuce leaves to serve.

Tips

  • Thai chilli jam is available from the Asian food section in supermarkets. Replace with any type of Thai-style curry paste, if preferred. Check labels and choose the brand lowest in sodium.
  • You’ll need to cook ¼ cup raw brown rice to make ¾ cups cooked rice. For a shortcut, use a 125g cup microwave brown rice and heat following packet instructions.

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