Thai Chicken Lettuce Cups

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

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.

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

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.

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

Print Options:

Thai Chicken Lettuce Cups