Spicy chicken and eggplant in lettuce cups
- 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
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.
Nutrition Info (per serve)
Total fat 7g
Saturated fat 1g
Dietary fibre 16g
Make it gluten free: Check hoisin sauce is gluten free.
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