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Spicy chicken and eggplant in lettuce cups

  • Time to make: 25 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 2 cups broccoli florets
  • 400g chicken mince
  • 1 large eggplant, diced in 2cm cubes
  • 2 cups broccoslaw
  • 2cm chunk fresh ginger, finely chopped, or 2 teaspoons pre-minced ginger
  • 1 chilli, finely sliced
  • 2 tablespoons hoisin sauce
  • 2 baby cos lettuces or
  • 1 iceberg lettuce
  • 2 x 250g packets quick-cook rice and chia seed blend
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Microwave broccoli for 1-2 minutes until tender crisp. Set aside.

    2 Spray a pan with oil and heat to a medium-high heat. Add mince to pan and cook for about 3 minutes, stirring, until browned and cooked through. Remove mince from pan and set aside.

    3 Respray pan if needed and add eggplant to pan. Cook for 4-5 minutes until browned and softened. Add broccoslaw, ginger, chilli and broccoli to pan. Cook, stirring, for 2 minutes. Mix hoisin sauce with 1/4 cup hot water then add to pan. Remove from heat.

    4 Cook rice and chia blend following packet directions. Separate lettuce leaves and wash if necessary.

    5 Serve mince mixture in lettuce cups with rice on the side. Garnish with extra chillies if desired.

    Variations

    Make it gluten free: Check hoisin sauce is gluten free.

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