Recipes
Sweet chilli chicken lettuce cups
Score a winner with these sweet-meets-savoury party bites, bursting with taste and texture.
Score a winner with these sweet-meets-savoury party bites, bursting with taste and texture.
Cook: 25 Mins
Serves: 6
Price: £0.80 per serving
Nutritional Information
Each 174 serving contains
Energy
1140kj
157kcal
1140kj
157kcal
8%
Fat
4.5g
4.5g
Low
6%
6%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
6.1g
6.1g
Low
7%
7%
Salt
0.82g
0.82g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
655kj/157kcal
Typical energy values per 100g:
655kj/157kcal
Ingredients
3tbsp sweet chilli sauce
1tbsp reduced-salt soy sauce
1tbsp sriracha sauce or hot sauce
1 lime, zest and juice
1tsp sesame oil
2 large chicken breasts, cubed
2-pack Asda Crisp & Crunchy Little Gem Lettuce
1 carrot, grated
4 radishes, grated
1 spring onion, sliced
2tsp chopped Asda Dry Roasted Peanuts
1tbsp chopped fresh coriander
Method
1
Mix together the sweet chilli sauce, soy sauce, sriracha, lime zest and juice and 1tsp of the sesame oil in a large bowl to make a marinade.
2
Add the chicken cubes and mix to coat well. Cover and chill for at least 10 mins, or until needed. You can marinate the chicken the evening before to save time on the day.
3
Heat the remaining 2tsp sesame oil in a large pan or wok. Using a slotted spoon, lift the chicken out of the bowl, reserving the remaining marinade. Stir-fry the meat for 4-5 mins over a high heat until cooked through.
4
Transfer the cooked chicken to a chopping board and roughly chop. Return to the pan along with the remaining marinade and mix well. Bring to a gentle simmer for 3 mins, ensuring the marinade is bubbling gently.
5
Arrange 12 lettuce leaves on a serving plate, then spoon in the cooked chicken. Top with the grated carrots, radishes and spring onion. Scatter over the nuts and coriander and serve.
6
Leftovers tip: Blitz leftover peanuts together with oil to make a homemade peanut butter – add a maple syrup for something different.