Lemongrass Chicken Lettuce Cups
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Lemongrass Chicken Lettuce Cups
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| Servings | Prep Time |
| 6people | 25minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 750g Chicken Mince
- 4tbsp Peanut Oil
- 4tbsps Lemongrass Paste
- 6 Spring Onionsthinly sliced, plus extra to garnish
- 2 Carrotspeeled and thinly shredded
- 2tbsp Lime Juice
- 4cloves Garliccrushed
- 2 Red Capsicumsmall or 1 large
- 4tbsp Sweet Chilli Sauce
- 1 Baby Cos Lettuce
- 2tbsp Soy Sauce
- 2tbsp Peanutsfinely chopped to garnish
Instructions
- Heat 1 tbsp peanut oil in wok on high heat.
- Add chicken to wok, in batches, and cook for approx 3-4 minutes until browned. Stir with wooden spoon to break up mince. Remove from wok and set aside. Add peanut oil for each batch as required.
- Heat remaining oil in wok.
- Add spring onions, capsicum, carrot, lemongrass paste, and garlic to wok and cook while stirring for 2-3 minutes or until tender.
- Add chicken back into wok along with soy sauce, sweet chilli sauce and lime juice and cook for about 2 minutes while stirring until hot. Remove from heat.
- Arrange cos lettuce leaves on a plate and spoon chicken mixture on top and sprinkle with peanuts and spring onion.
- Serve warm.
Recipe Notes
You could substitute ground beef or pork for the chicken in this recipe. If you also want to spice it up you can add a long red chilli or some ground chilli to heat it up to your preference. The cool lettuce against a spicy mixture is also a nice tasting contrast.