This healthy chicken sang choy bow has been awarded as my meal of the week. It’s light, fresh and super easy to make and prepare.
Left overs can be taken to work the next day for lunch, just make sure you store the chicken mixture and lettuce leaves in separate containers.
You could also use lean minced turkey, beef or pork instead of the chicken for this recipe.
1 tablespoon sesame oil
1 small thinly sliced brown onion
500g minced, free range chicken
2 cloves of crushed garlic
1 medium grated carrot
1 medium grated zucchini
1 cup finely shredded wombok
2 tablespoons tamari
1 tablespoon fish sauce
1 teaspoon finely grated lime rind
2 tablespoons lime juice
6-8 baby cos lettuce leaves
1/2 cup loosely packed coriander leaves
1/4 cup chopped roasted unsalted cashews
Heat sesame oil in a wok, stir-fry onion for 2 minutes or until softened. Add chicken and garlic, stir-fry for 5 minutes until chicken is browned, breaking up any large lumps.
Add carrot, zucchini, wombok, tamari and fish sauce; stir-fry until heated through. Remove from heat, stir in rind and juice.
Spoon chicken mixture into lettuce leaves. Sprinkle with coriander and cashews.
Serves 2 people
Prep + cook time- Only 20 minutes