Chinese Chicken Lettuce Cups With Ponzu Quinoa
By OcadoLife
Published on 19 April 2022
Gem lettuce is the perfect vessel for hot, freshly grilled
chicken and bright Asian flavours.Cook’s tip: Keep the very largest and very smallest leaves
to add to a salad or sandwich – if the leaves are too big they can be tricky to
pick up and if they're too small you can’t get much in them!Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 900 g of chicken thighs
- 2 gem lettuces
- 360 g of quinoa grain mix
- 1 handful of mint
Method
Step 1
Preheat oven to 190°C/170°C fan/gas 5 and line a roasting tin with baking paper.Step 2
Place the thighs into the tray and then into the oven for 35-40 mins, or until cooked through..Step 3
Slice the bottom off both the lettuces so that the leaves separate and lay them out on a large serving plate. You should be able to make at least 20 lettuce cups. Add the ponzu salad dressing (included in the pack) to the quinoa and mix to coat everything evenly. Spoon a little of the quinoa into the base of each of the lettuce cups.Step 4
Once the chicken thighs are cooked, remove them from the oven onto a chopping board and carefully slice or shred the meat off the bone, then place some into each of the lettuce cups.Step 5
Add a few mint leaves to each one and serve.Step 6
TO BBQ: Remove the chicken thighs from the oven after 25 mins and cook for a further 5 mins each side on the BBQ, or until cooked through.