Spicy chicken lettuce cups recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 343 calories / serving
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Spicy chicken and soya bean lettuce cups HERO

Make a marinade by mixing the chilli sauce, soy and sesame oil. Add the chicken and chill for 10 minutes.

Meanwhile, cook the soya beans in boiling water for 3 minutes, drain and refresh in cold water, then set aside.

Heat 1 tbsp oil in a large frying pan. Add the chicken, reserving the marinade, and fry for 5 minutes each side. Transfer the meat to a board and roughly chop.

Wipe the pan with kitchen towel, then add the spring onions and fry with a splash of water for 2 minutes. Pour in the reserved marinade and leave to bubble for 2 minutes, then add the chicken, soya beans, mint, coriander, sesame seeds and stir well. Cut into a thick portion and check that it is cooked through, with no pink showing.

Arrange the lettuce leaves on a plate. Put a spoonful of chicken on each leaf and serve with lime wedges and some rice noodles, if you like.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 tbsp sweet chilli sauce
  • 3 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 x 486g pack chicken thighs, boneless and skinless
  • 100g (3½oz) soya beans
  • 1 tbsp olive oil
  • small handful mint, leaves chopped
  • small handful coriander, leaves chopped
  • 2 tbsp toasted sesame seeds
  • 2 little gem lettuce, leaves separated
  • lime wedges, to serve
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  • Energy 1425kj 343kcal 17%
  • Fat 23.2g 33%
  • Saturates 4.7g 24%
  • Sugars 4.8g 5%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 5.8g Protein 27.7g Fibre 2.7g

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