Chilli-lime chicken lettuce cups

Photographer: Mark O'Meara

This healthy chicken san choy bow recipe is bursting with flavour, fibre and fresh crunchy vege. It'll be a winner with the whole family!

Serves: 4

Time to make: 15 mins

Ingredients

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juice of 3 limes
1 long red chilli, seeded, finely chopped
500g skinless chicken breast, cut in thin strips
1 teaspoon fish sauce
2 tablespoons water
olive spray oil
200g rice noodles
1 large cos or iceberg lettuce, leaves separated
2 large carrots, coarsely grated
200g snow pea sprouts (or use any other sprouts)

Instructions

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1 Place chicken strips in a non-metallic bowl. In a small bowl combine lime juice and chilli. Pour half over chicken and marinate for 5 minutes. Add fish sauce and water to remaining marinade to make a dipping sauce. Set aside.

2 Spray a non-stick frying pan with oil and place over medium-high heat. Cook chicken strips for 2–3 minutes each side, or until golden and cooked through.

3 Meanwhile, cook rice noodles following packet instructions.

4 Top lettuce leaves with rice noodles, carrots, sprouts and chicken. Serve lettuce cups with dipping sauce.

Variations

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

Make it low FODMAP: Swap the snow peas for green beans.

Nutrition Info (per serve)

Calories 384 cal

Kilojoules 1610 kJ

Protein 35 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 6 g

Sodium 230 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.