Chicken and lettuce wraps
Delicious chicken with south-east Asian flavours wrapped in cool, crunchy lettuce
- 20 minutes
- Serves 4
- 1.5 of 5 a day
- Kcal249
- Fat7.2g
- Salt1.5g
- Sugar7.1g
Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 1 clove garlic, finely diced
- 1 tablespoon ginger, grated
- 4 tablespoons hoisin sauce
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons lime juice
- 4 chicken breasts, skinless, diced (about 120g each)
- 1 x 225g can water chestnuts, drained, rinsed and finely chopped
- 2 red peppers, finely chopped
- 4 spring onions, finely chopped
- Spray oil
- 1 little gem lettuce (90g), washed, leaves separated
Method
- To make the marinade, add the garlic, ginger, hoisin sauce, soy sauce, vinegar and lime juice to a large bowl and mix.
- Place the chicken, chestnuts, red pepper and spring onions into the bowl and stir, thoroughly coating the meat and vegetables with the marinade.
- Coat a large pan in spray oil and warm over a high heat. Transfer the chicken and vegetables to the pan and stir continuously for about 3–4 minutes, or until the chicken is cooked through and the pepper is tender.
- Spoon the mixture into the centre of the lettuce leaves and serve.
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