Asian Chicken Lettuce Cups (San Choy Bow)
Light but satisfying lettuce cups packed with lean chicken mince, crunchy water chestnuts and aromatic ginger-soy flavours. High in protein, surprisingly low in calories.
Method
- 1.
Heat peanut oil in a large wok or non-stick frying pan over high heat. Add chicken mince, breaking it up with a wooden spoon. Cook for 5–6 minutes until golden and cooked through.
Don't stir too often — let it catch and caramelise for better flavour.
- 2.
Add ginger, garlic and the white parts of the spring onions. Stir-fry for 1 minute until fragrant.
- 3.
Add diced mushrooms and water chestnuts. Cook for 2 minutes, stirring constantly, until mushrooms soften slightly.
- 4.
Pour in soy sauce, oyster sauce, sesame oil and rice wine vinegar. Toss everything together and cook for 1 minute until the mixture is sticky and glazed.
- 5.
Remove from heat. Stir through the green parts of the spring onions and half the coriander.
Taste and add a splash more vinegar if you like it sharper.
- 6.
Spoon the hot chicken mixture into lettuce cups. Top with remaining coriander and fresh chilli if using. Serve immediately.
Estimated Nutrition (per serve)
Use butter lettuce or iceberg for the best cup shape. For a gluten-free version, swap soy sauce for tamari and check your oyster sauce is gluten-free. The filling keeps in the fridge for 3 days — just reheat and assemble fresh to keep the lettuce crisp. Add grated carrot or diced capsicum with the mushrooms for extra veg.