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Thai chicken lettuce cups
Serves 4
- 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
- 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.
- 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.
- 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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