Lemongrass chicken lettuce cups
Mince is a great economical ingredient to have on hand and these lemongrass chicken lettuce cups filled with plenty of fresh, fibre-filled ingredients combine to create a tasty gluten-free dinner.
- 30 mins cooking
- Serves 2
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Ingredients
- 4 boneless skinless chicken thighs, minced
- 2 tablespoon lemongrass, finely diced
- 2 kaffir lime leaves, shredded
- 1 tablespoon fish sauce
- 1 heaped teaspoon brown sugar (optional)
- 1 red chilli, sliced
- 1/4 teaspoon sea salt
- 2 tablespoon cooking oil
- 1 buttercrunch lettuce
- 2 limes, quartered, to serve
- 6 cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- small handful of mung bean sprouts
- small handful each of fresh coriander and mint
- 2 teaspoon sesame seeds
Method
- 1Mix the chicken mince, lemongrass, kaffir leaves, fish sauce, brown sugar, chilli and salt together. Put the oil in a nonstick pan and fry the mixture until it begins to caramelise.
- 2Serve alongside the lettuce cups and other condiments. This way, everyone gets to help themselves and personalise their own little green package. I cram lots of mung beans and herbs into mine!
Notes
- This is a great way to get plenty of fresh, fibre-filled ingredients into your diet, which of course keeps us healthy, and ahem, regular.
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