Chilli-lime chicken lettuce cups
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Time to make:
$3.30 per serve
(at time of publication)
Full ingredients list:
juice of 3 limes
1 long red chilli, seeded, finely chopped
400g skinless chicken breast, cut into thin strips
1 teaspoon gluten-free fish sauce
200g rice noodles
1 large cos lettuce, leaves separated
1 large carrot, coarsely grated
100g snow pea sprouts
Nutritional information (per serve)
Instructions and steps:
Step 1Combine lime juice and chilli in a small bowl. Pour half over chicken strips in a non-metallic bowl, and set aside to marinate for 5 minutes. Add fish sauce and 2 tablespoons of water to the remaining mixture to make a dipping sauce. Set aside.
Step 2Spray a non-stick frying pan with olive oil and place over medium-high heat. Cook the chicken strips for 2–3 minutes each side, or until golden and cooked through.
Step 3Meanwhile, cook rice noodles according to packet instructions.
Step 4Top lettuce leaves with the rice noodles, carrot, snow pea sprouts and chicken. Serve the lettuce cups with dipping sauce.
About this recipe
First published: December 2016