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

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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