A and I have been trying to eat quite healthy food lately so I decided to give this recipe a go. I increased the portion of mince and added a chilli for a bit of a kick. Can I blow my own trumpet and say that it was very successful!
Note: this is not a 'first date' meal - never had I experienced so much messy goodness!
Chicken Sang Choy Bow (Serves 2)
Prep 15 Minutes
Cook 10 Minutes
248 cal per serve
INGREDIENTS
1 large iceberg lettuce
olive oil spray
220g lean chicken mince
2 shallots, finely sliced
1 medium carrot, diced
2 celery stalks, diced
1 red capsicum, diced
3 teaspoons hoisin sauce
2 teaspoons salt-reduced soy sauce
1 garlic clove, crushed
2 handfuls bean sprouts
olive oil spray
220g lean chicken mince
2 shallots, finely sliced
1 medium carrot, diced
2 celery stalks, diced
1 red capsicum, diced
3 teaspoons hoisin sauce
2 teaspoons salt-reduced soy sauce
1 garlic clove, crushed
2 handfuls bean sprouts
Select the best lettuce leaves and if necessary trim them with scissors to make at least 6 large ‘cups’. Place in a large bowl filled with iced water to crisp.
Lightly spray a wok with oil and heat on high. Stir-fry the chicken and half the shallots for 2 minutes until the chicken is cooked through. Add the carrot, celery, capsicum, sauces and garlic. Stir-fry for another 4 minutes.
Transfer immediately to a serving bowl. Scatter the remaining shallots.
To serve, arrange the lettuce cups on a platter with the bean sprouts. Spoon a little chicken mixture into each leaf, top with several bean sprouts and fold the lettuce over to enclose the filling. Eat with your hands.
Enjoy!
H x
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