Chicken Stir-Fry Lettuce Cups

Ingredients
- 1 1/2 Tbsp vegetable oil
- 500g chicken breast, cut into 2cm cubes
- 1 garlic clove, crushed
- 1 small onion, halved and finely sliced
- 1 red capsicum
- 1 carrot, roughly chopped
- 2 Tbsp hoisin sauce
- 2 Tbsp salt-reduced soy sauce
- 2 tsp sesame oil
- 100g packet Singapore noodles
- 4 large whole lettuce leaves
Method
-
1. In a wok on a medium heat, heat 1 tablespoon of the vegetable oil. Add chicken and stir-fry in batches, for 6-7 minutes, or until browned. Set aside.
-
2. Heat remaining oil in the wok on a medium heat. Add garlic, onion, capsicum and carrot and cook for 2-3 minutes, or until onion is soft. Return chicken to the wok and add hoisin, soy and sesame oil. Stir-fry for 1-2 minutes, or until chicken is cooked through.
-
3. Remove from heat and toss through noodles. Use the lettuce leaves as cups and divide the chicken mixture between each to serve.
-
Helpful Tip
-
To help keep your lettuce fresher for longer, wrap in a paper towel and place in an airtight container in the refrigerator.
-
PER SERVE
-
• Energy 1372Kj • Protein 36g • Total Fat 13g • Saturated Fat 2g • Carbohydrates 15g • Sugars 8g • Sodium 573mg
-
Dietary and nutritional info supplied by NZ Nutrition Foundation.