Shredded Chicken and Vegetable Lettuce Cups
TM5 TM6

Shredded Chicken and Vegetable Lettuce Cups

4.3 (6 ratings)

Ingredients

  • 1 garlic clove
  • 1 piece fresh ginger (approx. 1 in. x ¾ in.)
  • 2 oz carrot, cut into 2 in. pieces
  • 2 oz celery, cut into 2 in. pieces
  • 16 - 18 oz chicken breast, boneless and skinless, cubed (approx. 1 in.)
  • 1 oz green asparagus tips (approx. ½ bunch) (optional)
  • 2 oz red pepper, diced
  • ½ stick fresh lemongrass (approx. ½ in. x 3 in.), thinly sliced
  • 2 fresh kaffir lime leaves
  • 2 oz frozen sweet corn
    or 2 oz fresh corn kernels (approx. 2 pieces sweet corn)
  • 2 tbsp fish sauce
  • 2 tbsp tamari sauce
  • 1 tbsp sesame oil
  • 2 oz water
    or 2 oz chicken stock
  • 1 serrano chili, to taste, finely sliced into rounds (optional)
  • 3 oz green onions, cut on the bias (approx. ¼ in.)
  • 2 oz canned water chestnuts, drained and diced
  • 1 oz cilantro, leaves and tender stems, finely chopped (approx. ½ bunch)
  • 20 mint leaves, torn into small pieces
  • ½ oz lime juice (approx. ½ lime)
  • 27 oz iceberg lettuce, cored, wash and separate leaves, to serve
  • 2 tbsp white sesame seeds, toasted
    or 2 tbsp pine nuts, roasted

Nutrition
per 1 portion
Calories
1879 kJ / 449 kcal
Protein
43 g
Carbohydrates
38 g
Fat
16 g
Fiber
6 g

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