Spicy Chicken Lettuce Cups

with Coriander

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Peel the carrots and rinse the peppers. Chop the carrots and peppers to small cubes. Peel and grate the garlic and ginger. Finely slice the red chilli (remove the seeds and the white pips if you prefer it milder).

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2 Fry vegetables

Heat the large pan over a medium-high heat with a drizzle of oil. Once hot, add the carrots and pepper and fry for 2-3 min. Add the chicken mince, garlic and ginger, and fry for 5 min further. Add the chilli (spicy!) and sesame oil. Season with black pepper.

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3 Make sauce

In a bowl, combine the soy saucehoisin sauce and chilli flakes (spicy!). Chop the peanuts and coriander roughly. Slice the lime into wedges.

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4 Combine

Add the soy and hoisin sauce mix to the pan and remove the pan from the heat. Sprinkle with the chopped peanuts and coriander

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5 Serve

Carefully separate the lettuce leaves, keeping them whole. Arrange the leaves on a large platter. Spoon the chicken mixture on top. Serve with the lime wedges.

Tips for fussy eaters

Leave out the chilli!

Pro tip

Chop the vegetables very small!

A great sharing dish for the whole family to enjoy. Adjust for spiciness!

Cooking Time: 20 min

Cals 608 · Prot 48 · Carbs 30 · Fat 35

Dairy-Free

Ingredients

Number of people

Filling

Chicken mince 400 Grams
Carrot 1 Piece
Red bell pepper 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Red chilli large 1 Piece
Vegetable oil 2 Tbsp
Sesame oil 15 ML
Black pepper 1 Tsp
Soy sauce 20 ML
Hoisin sauce 40 Grams
Chilli flakes 2 Grams
Peanuts unsalted 40 Grams
Fresh coriander 20 Grams

To serve

Baby gem lettuce 3 Pieces
Lime 1 Piece

A great sharing dish for the whole family to enjoy. Adjust for spiciness!

Cooking Time: 20 min

Cals 608 · Prot 48 · Carbs 30 · Fat 35

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel the carrots and rinse the peppers. Chop the carrots and peppers to small cubes. Peel and grate the garlic and ginger. Finely slice the red chilli (remove the seeds and the white pips if you prefer it milder).

photo

2 Fry vegetables

Heat the large pan over a medium-high heat with a drizzle of oil. Once hot, add the carrots and pepper and fry for 2-3 min. Add the chicken mince, garlic and ginger, and fry for 5 min further. Add the chilli (spicy!) and sesame oil. Season with black pepper.

photo

3 Make sauce

In a bowl, combine the soy saucehoisin sauce and chilli flakes (spicy!). Chop the peanuts and coriander roughly. Slice the lime into wedges.

photo

4 Combine

Add the soy and hoisin sauce mix to the pan and remove the pan from the heat. Sprinkle with the chopped peanuts and coriander

photo

5 Serve

Carefully separate the lettuce leaves, keeping them whole. Arrange the leaves on a large platter. Spoon the chicken mixture on top. Serve with the lime wedges.

Tips for fussy eaters

Leave out the chilli!

Pro tip

Chop the vegetables very small!

Ingredients

Number of people

Filling

Chicken mince 400 Grams
Carrot 1 Piece
Red bell pepper 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Red chilli large 1 Piece
Vegetable oil 2 Tbsp
Sesame oil 15 ML
Black pepper 1 Tsp
Soy sauce 20 ML
Hoisin sauce 40 Grams
Chilli flakes 2 Grams
Peanuts unsalted 40 Grams
Fresh coriander 20 Grams

To serve

Baby gem lettuce 3 Pieces
Lime 1 Piece
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