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Photo of Chicken san choy bau by WW

Chicken san choy bau

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
12
Difficulty
Easy
With this larb dish, you can add some fresh flavour and vibrant colours of Asian to your meal-time. With crunchy water chestnuts and veggies, you can roll the entire mixture in lettuce leaves and enjoy with a drizzle of lime juice and chopped peanuts.

Ingredients

Oil spray

1 x 3 second spray(s)

Chicken breast mince

400 g

Canned water chestnut, rinsed, drained

225 g, (1x225g can) chopped

Carrot(s)

1 medium, grated

Sambal oelek

2 tbs

Green shallot(s)

2 individual, thinly sliced

Fresh mint

¼ cup(s)

Fresh coriander

¼ cup(s)

Cos lettuce

1 baby, (12 leaves)

Bean sprouts

1 cup(s), (70g)

Lime(s)

1 medium, wedges, to serve

Fresh red chilli

1 whole, sliced, to serve

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lean chicken mince, stirring to break up lumps, for 5 minutes or until browned.
  2. Add water chestnuts, carrot, sambal oelek, shallots, mint and coriander, stir to combine.
  3. To assemble, fill 12 baby cos lettuce leaves with mixture. Top with bean sprouts and serve with lime wedges and chilli.

Notes

TIP: Make mince mixture ahead and pack individual portions in a microwave-safe container to take to work. Wrap lettuce, lime wedges and sliced chilli separately to serve.

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