Spicy chicken and eggplant in lettuce cups

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 cups broccoli florets
400g chicken mince
1 large eggplantaubergineX, 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

Instructions

Stay Awake

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.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 33 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 16 g

Sodium 200 mg

Calcium 100 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.