Chilli-lime chicken lettuce cups
(at time of publication)
- juice of 3 limes
- 1 long red chilli, seeded, finely chopped
- 500g skinless chicken breast, cut in thin strips
- 1 teaspoon fish sauce
- 2 tablespoons water
- olive oil spray
- 200g rice noodles
- 1 large cos or iceberg lettuce, leaves separated
- 2 large carrots, coarsely grated
- 200g snow pea sprouts (or use any other sprouts)
1 Place chicken strips in a non-metallic bowl. In a small bowl combine lime juice and chilli. Pour half over chicken and marinate for 5 minutes. Add fish sauce and water to remaining marinade to make a dipping sauce. Set aside.
2 Spray a non-stick frying pan with oil and place over medium-high heat. Cook chicken strips for 2–3 minutes each side, or until golden and cooked through.
3 Meanwhile, cook rice noodles following packet instructions.
4 Top lettuce leaves with rice noodles, carrots, sprouts and chicken. Serve lettuce cups with dipping sauce.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 6g
Make it gluten free: Check fish sauce is gluten free.
Make it low FODMAP: Swap the snow peas for green beans.
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