Chicken Sang Choy Bow

This is a great recipe for dinners or lunches and is filled with lots of flavour!!!
  •      1 large iceberg lettuce
  •       Rice Bran Oil spray
  •      220g lean chicken mince
  •      2 shallots, finely sliced
  •       1 medium carrot, diced
  •       2 celery stalks, diced
  •       1 red capsicum, diced
  •      3 teaspoons hoisin sauce
  •       2 teaspoons salt-reduced soy sauce
  •       1 garlic clove, crushed
  •      2 handfuls bean sprouts


Select the best lettuce leaves and if necessary trim them with scissors to make at least 6 large cups. Place in a large bowl filled with iced water to crisp.

Lightly spray a wok or frying pan with oil and heat on high. Stir fry the chicken and half the shallots for 2mins until the chicken is cooked through. Add the carrot, celery, capsicum, sauces and garlic. Stir fry for another 4 mins. Transfer immediately to a serving bowl. Scatter the remaining shallots.

To serve, arrange the lettuce cups on a platter with the bean sprouts. Spoon a little chicken mixture into each leaf, top with several bean sprouts and fold the lettuce over to enclose the filling. Eat with your hands. Serves 2

Calories per serve – 248kcal