Instructions

1. 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. 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. 3

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

   
   

4. 4

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

   
   

5. 5

   Separate the lettuce leaves and place on a platter.

   
   

6. 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.

   
   

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

Serves 4

Total time required 25 mins

• Preparation time: 15 mins
• Cooking time: 10 mins