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Shredded Chicken and Vegetable Lettuce Cups

Shredded Chicken and Vegetable Lettuce Cups
4.1 18 ratings
Prep. 1 h
Total 1 h 15 min
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1337.4 mg
Protein 31.6 g
Calories 1534.9 kJ / 366.9 kcal
Fat 18.8 g
Fibre 8.2 g
Saturated Fat 4.2 g
Carbohydrates 22.3 g

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Also featured in

Asian Flavors 11 Recipes
United States

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