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Chinese Chicken Served with Iceberg Lettuce

Chinese Chicken Served with Iceberg Lettuce

By not-recognized
Light but full of flavour, this zingy recipe is a super-fast solution for speedy summer dining.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 2 tbsp of rice vinegar
  • 1 tbsp of sunflower oil
  • 1 orange, zest only
  • 1 bunch of spring onions, sliced thinly on the diagonal
  • 2 cloves of garlic, finely chopped
  • 1 tbsp of fresh ginger, peeled and finely chopped
  • 2 tbsp of coriander, finely chopped
  • 1 iceberg lettuce
  • 1 tsp of black pepper
  • 2 tbsp of caster sugar
  • 1 pinch of chilli flakes
  • 4 carrots, cut into matchsticks
  • 680 g of chicken mini breast fillets, thinly sliced

Method

6 steps

  1. Step 1

    In a small bowl mix the orange zest, rice wine vinegar, soy sauce, caster sugar, chilli flakes and black pepper, then set to one side.

  2. Step 2

    Heat the oil in a large frying pan and cook the spring onions until softened. Add the carrot and chicken and stir fry until the chicken is cooked through, this should take about 5 minutes.

  3. Step 3

    Stir in the garlic and ginger and cook, stirring for 1-2 minutes.

  4. Step 4

    Pour over the dressing and continue to cook for further 2 minutes. Sprinkle over the coriander.

  5. Step 5

    Separate the lettuce leaves and place on a platter.

  6. Step 6

    To serve, spoon some of the chicken mixture into a lettuce leaf, folding the edges of leaf in to form a little parcel and eat.