Tuesday, February 28, 2012

Dish 51 - Sweet Chilli Chicken Lettuce Cups

Sweet Chilli Chicken Lettuce Cups with Steamed Rice
Prep Time: 20min (plus 1-4hrs marinating); Cooking Time: 35min; Serves: 4
3 Tbsp soy sauce
2 Tbsp brown sugar
2 cloves garlic, finely chopped
1 spring onion, thinly sliced, green and white sections separated
500g chicken thigh fillets
Olive oil, for baking

2 cups water
1 cup long grain white rice
12 baby cos lettuce leaves
1 medium carrot, juilienned into 2mm strips
4 Tbsp sweet chilli sauce
2 Tbsp fresh coriander leaves

  1. To make the marinade, combine soy sauce, brown sugar, garlic and spring onion whites in a large bowl. Add the chicken and toss to coat well. Cover with plastic wrap and refrigerate for 1-4 hours.
  2. Preheat oven to 180oC (160oC fan forced). Remove the chicken from the fridge and place on a lightly oiled baking tray and cook for 30-35 minutes, or until just cooked through. Turn once after 15 minutes.
  3. Bring a small saucepan with the water to the boil and prepare the rice according to packet directions.
  4. Remove the chicken from the oven and stand for 5-7 minutes. Transfer chicken to chopping board, reserving pan juices. Thinly slice chicken into 1/2cm strips and place in a large bowl. Add remaining pan juices to chicken, add spring onion greens and carrot, mix well.
  5. To serve, spoon chicken into lettuce cups, garnish with sweet chilli sauce and coriander and serve with rice.

Recipe Source: Coles Supermarket local catalogue.

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