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Ingredientes
- 2 tsp extra virgin olive oil
- 2 x cloves garlic, crushed
- 2 x spring onions, minced finely
- 1 Tbsp. coriander root, minced
- 1 1/2 tsp grated ginger
- 500 gm chicken, chopped Lettuce leaves or possibly betel leaves
- 1 tsp sesame oil
- 1 Tbsp. soy sauce
- 1 tsp chilli pwdr or possibly paste
- 2 Tbsp. coriander leaves, minced finely
- 1 Tbsp. minced mint leaves
- 1 Tbsp. freshly squeezed lime juice
- 1 sprg coriander
- 2 sm red chillies, remove seeds (unless you like it warm)
Direcciones
- Separate the lettuce leaves and wash. Refrigerateto keep crisp.
- In a saucepan over a medium heat with the extra virgin olive oil, fry the garlic, spring onions, coriander root and ginger for a few min till soft. Add in the chicken and continue to cook for a few more min till the meat is soft.
- Don't overcook.
- Add in the sesame oil, soy sauce, chilli pwdr, coriander and mint leaves and lemon juice. Cook for a few more min.
- Remove the lettuce leaves from the refrigerator. Spoon a little of the meat mix into each leaf. Top with coriander leaves and sliced chillies.
- Leftovers: Mix may be thickened with a little cornflour and used with noodles as a ragu.
- Handy Hint: Best to use chopped chicken thigh meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 441g | |
| Calories 936 | |
| Calories from Fat 608 | 65% |
| Total Fat 67.94g | 85% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 1178mg | 49% |
| Potassium 1058mg | 30% |
| Total Carbs 16.69g | 4% |
| Dietary Fiber 8.4g | 28% |
| Sugars 1.49g | 1% |
| Protein 67.47g | 108% |
