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

Thai chicken lettuce cups

10 minutes (15 minutes)
Serves 4

Serves 4

See recipe for Serves 2 here 

  • 2 teaspoons sunflower oil
  • 500g chicken breast mince
  • 2 cloves garlic, crushed
  • ¼ cup Thai chilli jam
  • 1½ tablespoons salt-reduced soy sauce
  • 1 tablespoon lime juice
  • 1½ cups cooked brown rice (see tip)
  • ½ cup coarsely chopped roasted unsalted peanuts
  • 2 carrots, peeled, coarsely grated
  • 250g punnet cherry tomatoes, quartered
  • 2 small Lebanese cucumber, cut into 1cm pieces
  • 1½ cups coarsely chopped fresh coriander leaves
  • 8 large iceberg lettuce leaves
  1. Heat oil in a large non-stick wok or frying pan over a high heat. Add chicken and garlic. Stir-fry for 4-5 minutes, breaking up mince, until chicken is cooked.
  2. Combine chilli jam, soy sauce, lime juice and 2 tablespoons water in a jug. Add to wok with rice. Stir-fry for a further 2-3 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 ½ cup raw brown rice to make 1½ cups cooked rice. For a shortcut, use a 250g packet microwave brown rice and heat following packet instructions.

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