A tasty and healthy summer lunch or dinner.

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Thai Lettuce Chicken Cups Recipe
Yields4 Servings
 1 tbsp sesame oil
 2 free range chicken breasts, diced
 1 can chickpeas, drained
 1 onion, finely diced
 1 tsp each crushed garlic and ginger
 1 red chilli finely diced (adjust depending on how hot you like it)
 Juice and zest of 1 lime or lemon
 1 tsp brown sugar or honey
 1 tbsp salt-reduced soy sauce
 2 carrots, grated
 1 red capsicum, finely sliced
 1 cos or iceberg lettuce
 ½ cup peanuts
 ¼ cup sesame seeds
 1 tsp honey
 Large handful of coriander, chopped
1

Heat oil in a frying pan on high and add the onion, garlic, ginger and chilli – cook for a couple minutes. Add the chicken and cook for 5-6 minutes or until the juices run clear.

2

Add the chickpeas, lime juice and zest, sugar/honey and soy sauce. Cook for a further few minutes and set aside.

3

In a small non-stick frying pan add the nuts and 1 teaspoon honey and cook on a medium heat for 2-3 minutes until the nuts are crunchy and sticky. Remove from heat and allow to cool.

4

Use the lettuce leaves to wrap the chicken mix with carrot and capsicum and top with nuts, coriander and more lime.

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Ingredients

 1 tbsp sesame oil
 2 free range chicken breasts, diced
 1 can chickpeas, drained
 1 onion, finely diced
 1 tsp each crushed garlic and ginger
 1 red chilli finely diced (adjust depending on how hot you like it)
 Juice and zest of 1 lime or lemon
 1 tsp brown sugar or honey
 1 tbsp salt-reduced soy sauce
 2 carrots, grated
 1 red capsicum, finely sliced
 1 cos or iceberg lettuce
 ½ cup peanuts
 ¼ cup sesame seeds
 1 tsp honey
 Large handful of coriander, chopped

Directions

1

Heat oil in a frying pan on high and add the onion, garlic, ginger and chilli – cook for a couple minutes. Add the chicken and cook for 5-6 minutes or until the juices run clear.

2

Add the chickpeas, lime juice and zest, sugar/honey and soy sauce. Cook for a further few minutes and set aside.

3

In a small non-stick frying pan add the nuts and 1 teaspoon honey and cook on a medium heat for 2-3 minutes until the nuts are crunchy and sticky. Remove from heat and allow to cool.

4

Use the lettuce leaves to wrap the chicken mix with carrot and capsicum and top with nuts, coriander and more lime.

Thai Chicken Lettuce Cups