TUESDAY Chicken san choy bau
Serves 4 Cost per serve $4.80 Time to make 10 min dairy free 1 teaspoon minced garlic 1 teaspoon minced ginger 500g lean chicken mince 2 cups mushrooms, finely diced 1 x 250g pouch microwavable brown rice 1 tablespoon reduced-salt soy sauce 2 tablespoons oyster sauce 1 medium cucumber, finely sliced 2 shallots, finely sliced 12 whole lettuce leaves (butter lettuce or baby cos) 2 cups bean sprouts 1 Spray a large non-stick frying pan with olive oil and set over medium heat. Cook garlic and ginger for 30 seconds, or until fragrant. Add chicken mince; cook, breaking up with a spoon, for 2 minutes, or until golden. 2 Add the diced mushrooms, brown rice, soy and oyster sauces, and cook for a further 1 minute, or until the mixture is heated through. Remove from heat. Stir through the sliced cucumber and shallots. 3 Serve the chicken mixture in whole lettuce leaves, topped with bean sprouts.