Single recipe

LETTUCE CUPS WITH STIR-FRIED CHICKEN

Preparation:

Arrange lettuce leaves on a large platter. Pour chilli sauce into a small bowl place on platter with leaves. Mix chicken, onions, soy sauce, and corn-starch in a medium bowl marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large non-stick skillet. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 6-8 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews.

Ingredients:

  • 16 large lettuce leaves
  • 1/2 cup sweet chilli sauce
  • 500 grams boneless chicken thighs, minced
  • 2 onions, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon corn-starch
  • 2 tablespoons peanut oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1/4 cup unsalted, roasted cashews, chopped