Thai chicken lettuce wraps

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 25 mins

Ingredients

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Thai sauce
1 clove garlic, finely chopped
1 ½ teaspoons grated fresh ginger
1 ½ tablespoons reduced-salt soy sauce
1 tablespoon fish sauce
1 ½ tablespoons mild sweet chilli sauce
2 tablespoons lime juice
100g vermicelli noodles
spray oil
½ red onion, finely chopped
1 red capsicum, seeds removed, thinly sliced
500g chicken mince
To serve
1 iceberg lettuce, or 2 small cos lettuces, leaves kept whole
2 carrots, grated
½ telegraph cucumber, cut in thin sticks
¼ cup chopped cashew nuts
3 tablespoons chopped fresh coriandercilantroX and stalks

Instructions

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1 Combine all Thai sauce ingredients in a bowl and mix well.

2 Pour boiling water over noodles in a large heatproof bowl, and cover for 5 minutes. Drain well and snip with scissors in a few places to make them easier to eat. Set aside.

3 Heat a non-stick fry pan or wok on a high heat and spray with oil. Fry onion and capsicum for 3—4 minutes until softened. Remove from pan and set aside.

4 Heat pan again and cook chicken mince, breaking it up with a wooden spoon. Add half the Thai sauce and let it bubble until chicken is cooked — around 2—3 minutes.

5 Add cooked veges, noodles and remaining Thai sauce and stir well to combine.

6 Place a lettuce leaf on each plate and top with noodles and chicken mix, grated carrot and cucumber sticks. Scatter with cashews and coriander.

Variations

Make it gluten free: Check sauces and noodles are gluten free.

Nutrition Info (per serve)

Calories 362 cal

Kilojoules 1520 kJ

Protein 31 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 4 g

Sodium 680 mg

Calcium 50 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.