Chicken Lettuce Boats
East Asian Recipes

Chicken Lettuce Boats

Pan
serves 4

These chicken lettuce boats combine savoury soy, ginger and honey with crunchy vegetables and cool iceberg leaves. They are quick to assemble and work well as a light lunch or an easy sharing starter.

Cook the chicken until lightly caramelised, then spoon it into the lettuce leaves and finish with spring onion and chilli.

SnackWrapQuick
15 mins prep12 mins cook27 mins total

  1. Separate the iceberg lettuce leaves, wash them and pat them dry. Prepare the chicken, vegetables and sauce ingredients before cooking.

  2. Mix the soy sauce, sesame oil, honey, lime juice, ginger and garlic in a small bowl.

  3. Heat the cooking oil in a large frying pan over medium-high heat. Add the onion and cook for 2 minutes, then add the chicken and stir-fry for 6–8 minutes until cooked through and lightly browned.

  4. Add the carrot and green pepper and cook for 2 minutes so they stay slightly crisp. Pour in the sauce and toss for 1–2 minutes until the chicken is glossy and well coated.

  5. Spoon the chicken mixture into the lettuce leaves. Top with spring onion and sliced chilli, then serve straight away.

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