Thai Shredded Chicken Lettuce Cups
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Thai Shredded Chicken Lettuce Cups
Recipe by Brent Draper
For the lettuce cups
2 cups Coles shredded chicken breast
1 carrot, grated
1 Lebanese cucumber, julienned
1/4 cup Coles mint leaves
1/2 cup Coles coriander leaves
1 cup bean sprouts
Crushed peanuts, for garnish
1 Coles cos lettuce
For the Thai peanut sauce
1/3 cup peanut butter
Small knob of ginger, grated
2 tbs soy sauce
1 tbs honey
1 tsp rice wine vinegar
2 tbs hot water
1 lime, juiced
2 bird’s eye chillies, finely chopped
Sesame seeds, for garnish
Method
Break apart the cos lettuce, reserving the larger leaves to serve as cups, and slice any smaller leaves.
In a large bowl, combine the shredded chicken, grated carrot, julienned cucumber, mint leaves, coriander leaves, bean sprouts, and sliced lettuce. Mix well to combine.
To make the peanut sauce, blitz the peanut butter, grated ginger, soy sauce, honey, rice wine vinegar, hot water, bird’s eye chillies, and lime juice in a food processor until smooth. Adjust the consistency with more water if needed.
Pour the prepared peanut sauce over the chicken mixture and toss thoroughly to coat.
Spoon the chicken salad into the reserved cos lettuce cups. Garnish with crushed peanuts and sesame seeds.
Serve immediately with lime wedges for extra zing.
