A great recipe to try with leftover chicken. The vegetables can be varied to suit your tastes.
1 tablespoon peanut oil
3 cloves garlic, minced
1 2 cm piece ginger, finely chopped
2 cups bean sprouts
4–5 mushrooms, sliced
2 medium carrots, julienned or grated
2 shallots, thinly sliced
1/2 cup thinly sliced green cabbage
400 g cooked chicken, cut into 2 cm cubes
1 tablespoon lime juice
1 tablespoon mirin
1 tablespoon sugar
1 teaspoon toasted sesame oil
2 teaspoons salt-reduced soy sauce
2 teaspoons fish sauce
8 inner iceberg lettuce leaves
1 cup basil leaves, cut into thin slices
1/4 cup unsalted peanuts, chopped
1. Heat the peanut oil in a wok or large frying pan over medium heat. Add the garlic and ginger and cook for 1 minute. Add the bean sprouts, mushrooms, carrots, shallots, and cabbage. Stir briefly and cover. Cook over medium-low heat for 10 to 15 minutes, or until the veggies are almost soft.
2. While the vegetables are cooking, combine the chicken with the lime juice, mirin, sugar, sesame oil, soy sauce, and fish sauce in a medium bowl.
3. Add the chicken and the lime juice mixture to the vegetables and cook for 5 minutes to warm the chicken.
4. Serve in the lettuce leaf cups, topped with the basil and peanuts.
Calories 298 Kilojoules 1,255 Total Fat 15 g Saturated Fat 3 g Sodium 406 mg Carbohydrate 9 g Dietary Fibre 5.3 g Protein 27 g