Chinese Chicken Served with Iceberg Lettuce
By not-recognized
Published on 19 April 2022
Light but full of flavour, this zingy recipe is a super-fast solution for speedy summer dining.Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.Step 3
Stir in the garlic and ginger and cook, stirring for 1-2 minutes.Step 4
Pour over the dressing and continue to cook for further 2 minutes. Sprinkle over the coriander.Step 5
Separate the lettuce leaves and place on a platter.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.