These tasty chicken lettuce cups are filled with aromatic flavour from chilli, lemongrass and coconut milk. They’re great for a quick dinner option.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
Ingredients
2 Coles RSPCA Approved Australian Chicken Breast Fillets
1 long red chilli, quartered (optional)
1 stem lemongrass, quartered or 1 tbs lemongrass paste
400ml light coconut milk
2 baby cos lettuce
2 spring onions, thinly sliced
2 long red chillies, extra, thinly sliced (optional)
1/4 cup (60ml) lime juice
1 tbs brown sugar
1 tbs fish sauce
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken, chilli, if using, lemongrass and coconut milk in a medium saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 10 mins or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
Step 2
Remove chicken from the pan, discarding the poaching liquid. Coarsely shred the chicken.
Step 3
Remove the outer leaves from lettuce, reserving 16 leaves. Thinly slice the remaining lettuce leaves.
Step 4
Arrange the reserved lettuce leaves on a serving platter. Top with the sliced lettuce, chicken, spring onion and extra chilli, if using.
Step 5
Place the lime juice, sugar and fish sauce in a screw-top jar and shake to combine. Drizzle over the lettuce cups on the platter.
Serve with fried shallots, coriander sprigs and lime wedges.
2 Coles RSPCA Approved Australian Chicken Breast Fillets
1 long red chilli, quartered (optional)
1 stem lemongrass, quartered or 1 tbs lemongrass paste
400ml light coconut milk
2 baby cos lettuce
2 spring onions, thinly sliced
2 long red chillies, extra, thinly sliced (optional)
1/4 cup (60ml) lime juice
1 tbs brown sugar
1 tbs fish sauce
Description
These tasty chicken lettuce cups are filled with aromatic flavour from chilli, lemongrass and coconut milk. They’re great for a quick dinner option.
Method
Step 1
Place the chicken, chilli, if using, lemongrass and coconut milk in a medium saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 10 mins or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
Step 2
Remove chicken from the pan, discarding the poaching liquid. Coarsely shred the chicken.
Step 3
Remove the outer leaves from lettuce, reserving 16 leaves. Thinly slice the remaining lettuce leaves.
Step 4
Arrange the reserved lettuce leaves on a serving platter. Top with the sliced lettuce, chicken, spring onion and extra chilli, if using.
Step 5
Place the lime juice, sugar and fish sauce in a screw-top jar and shake to combine. Drizzle over the lettuce cups on the platter.
Serve with fried shallots, coriander sprigs and lime wedges.
