Name: Thai chicken in lettuce-leaf cups
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 iceberg lettuce leaves; 1 tablespoon kecap manis; 1 teaspoon sesame oil; 1 tablespoon lime juice; 1 zucchini (150g), grated coarsely; 1 carrot (120g), grated coarsely; 1 red capsicum (200g), sliced thinly; 2 green onions, sliced thinly; 3 cup (480g) shredded cooked chicken; 1 tablespoon finely chopped fresh mint; 2 tablespoon coarsely chopped fresh coriander; 2 tablespoon sweet chilli sauce

Ingredients

8 iceberg lettuce leaves

1 tablespoon kecap manis

1 teaspoon sesame oil

1 tablespoon lime juice

1 zucchini (150g), grated coarsely

1 carrot (120g), grated coarsely

1 red capsicum (200g), sliced thinly

2 green onions, sliced thinly

3 cup (480g) shredded cooked chicken

1 tablespoon finely chopped fresh mint

2 tablespoon coarsely chopped fresh coriander

2 tablespoon sweet chilli sauce

Method

1.Trim lettuce-leaf edges with scissors. Place leaves in large bowl of iced water; refrigerate.

2.Combine kecap manis, oil and juice in large bowl. Add zucchini, carrot, capsicum, onion, chicken, mint and half the coriander; toss gently to combine.

3.Dry lettuce; divide leaves between serving plates. Fill lettuce cups with chicken mixture; drizzle with combined sauce and remaining coriander.

You need to purchase a large barbecued chicken weighing about 900g (1¾ pounds) for this recipe.
Note

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Ingredients

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