Chilli-lime chicken lettuce cups

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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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

More weights & measures

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

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 384cal

Kilojoules 1610kJ

Protein 35g

Total fat 6g

–Saturated fat 1g

Carbohydrates 45g

–Sugars 5g

Dietary fibre 6g

Sodium 230mg

Calcium 60mg

Iron 1.5mg

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.

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