Chilli-lime chicken lettuce cups
(at time of publication)
- 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)
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.
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)
Total fat 6g
–Saturated fat 1g
Dietary fibre 6g
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