Chicken san choy bau
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
With this larb dish, you can add some fresh flavour and vibrant colours of Asian to your meal-time. With crunchy water chestnuts and veggies, you can roll the entire mixture in lettuce leaves and enjoy with a drizzle of lime juice and chopped peanuts.
Ingredients
Oil spray
1 x 3 second spray(s)
Chicken breast mince
400 g
Canned water chestnut, rinsed, drained
225 g, (1x225g can) chopped
Carrot(s)
1 medium, grated
Sambal oelek
2 tbs
Green shallot(s)
2 individual, thinly sliced
Fresh mint
¼ cup(s)
Fresh coriander
¼ cup(s)
Cos lettuce
1 baby, (12 leaves)
Bean sprouts
1 cup(s), (70g)
Lime(s)
1 medium, wedges, to serve
Fresh red chilli
1 whole, sliced, to serve
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lean chicken mince, stirring to break up lumps, for 5 minutes or until browned.
2
Add water chestnuts, carrot, sambal oelek, shallots, mint and coriander, stir to combine.
3
To assemble, fill 12 baby cos lettuce leaves with mixture. Top with bean sprouts and serve with lime wedges and chilli.
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