Free Healthy Recipe - Chicken and Mushroom Lettuce Cups

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Sang choi bow is delicious, but at restaurants it's often high in fat and artificial flavours. This recipe swaps pork mince for organic chicken, and is an easy one to whip up.

Recipe supplied by The Australian Mushroom Growers Association.

2 tbsp olive oil
400 grams mushrooms, chopped
1 red chilli deseeded & finely chopped
5 shallots thinly sliced
2 tbsp lime juice
1 tbsp fish sauce
1 tsp rice syrup

Heat wok over high heat until hot. Add oil, mushrooms and chilli. Stir-fry 2 minutes. Add chicken mince and stir-fry for 5 minutes, breaking up the lumps as you go.
Add stock and 3/4 of the green onions. Bring to boil. Reduce heat to medium-low and simmer for 10 minutes or until stock has absorbed. Stir through lime juice, fish sauce and rice syrup.
Arrange lettuce leaves on plates. Top with chicken mixture. Sprinkle with remaining green onions. Serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1194 kj
Calories 285 kcal
Fat 17.7 g
Saturated Fat 3.7 g
Total Carbohydrate 5.1 g
Total Protein 24.5 g
Fibre 3.5 g

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