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- Chinese Chicken Served with Iceberg…
Ingredients
- 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
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.
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