San Choy Bau made with Chicken Breast

San Choy Bow – Lettuce Wraps usually made with pork or chicken mince, loads of hidden crunchy vegetables in a delicious sauce, wrapped up in fresh lettuce. For this version, I have used the sauce to marinate sliced chicken breast for a lower fat option and added flavour. It also means more prep ahead of time and a quicker dinner on the table! Served drizzled in our Sweet Chilli Sauce

INGREDIENTS

400g chicken breast
1 tablespoon oil

MARINADE

2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 teaspoon sesame oil

VEGETABLES

1 clove garlic
1cm piece ginger
2 spring onions
1 small carrot
1 bunch Chinese broccoli, stems only
100g water chestnute
100g bamboo slices
1 red chilli

TO SERVE

Sweet Chilli Sauce
Lettuce leaves
Crushed peanuts

INSTRUCTIONS

Combine the marinade ingredients and pour over chicken, mix to combine and marinate in the fridge for at least 30 minutes, or ideally overnight.

Finely dice all the vegetables and place into a large bowl until ready to cook.

Heat the rice bran oil in a large work or frypan over high heat. Add the chicken and cook, while stirring, until chicken turns white. Add in all the vegetables and cook for 2-5 minutes, stirring to combine.

Transfer to a serving bowl alongside the lettuce leaves and crushed peanuts. To serve, spoon filling into a lettuce leaf, top with peanuts and enjoy!