Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Spicy chicken lettuce cups recipe

Spicy chicken lettuce cups recipe

14 ratings

A 20 minute dish, perfect as a light lunch or side with dinner, our spicy chicken lettuce cups are inspired by a Thai larb salad that is usually made with pork. This leaner version uses juicy chicken thigh meat in a sweet and salty soy and chilli dressing, brightened with a mix of fresh herbs and a squeeze of lime juice. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 343 calories / serving

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

Each serving contains

  • Energy

    1425kj
    343kcal     17%

  • Fat

    23g 33%

  • Saturates

    5g 24%

  • Sugars

    5g 5%

  • Salt

    1.3g 22%

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

Method

  1. Make a marinade by mixing the chilli sauce, soy and sesame oil. Add the chicken and chill for 10 minutes.
  2. Meanwhile, cook the soya beans in boiling water for 3 minutes, drain and refresh in cold water, then set aside.
  3. 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.
  4. 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.
  5. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.