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Chinese Chicken Served with Iceberg Lettuce

Chinese Chicken Served with Iceberg Lettuce

    4 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Light but full of flavour, this zingy recipe is a super-fast solution for speedy summer dining.

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


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.

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