Chicken Lettuce Cups

  • 13 Jan - 19 Jan, 2018
  • Mag The Weekly
  • Cookery

• 2tsp nut oil

• 8 spring onions, 6 finely sliced, 2 reserved for decoration

• 1-2tsp curry powder

• 2tbsp crunchy peanut butter

• 200g cooked bite-sized chicken

• 80g baby corn cut into ½ cm rounds

• 160ml chicken stock

• 50g creamed coconut

• 2tsp soy sauce

• Lettuce

• 200g cooked brown rice

• 5 small bunch of coriander

• 1 lime cut in wedges


Heat oil and gently cook sliced spring onions for about two minutes. Add curry powder and peanut butter, stirring for a minute until fragrant then add the chicken and baby corn. Stir to coat then pour in the stock, coconut milk and soy, stir and cook for 10 minutes. If the satay becomes too thick, add a little more stock. While the satay is cooking, slice the remaining spring onions then tear the leaves from the lettuces and arrange on a serving plate. When the satay is ready, spoon a little cooked rice into each lettuce leaf then top with satay, scatter with the spring onions, coriander leaves and squeeze over a few wedges of lime.