Satay Chicken Let­tuce Cups

SERVES 4 PREP 15 min­utes COOK 5 min­utes

Recipes+ - - Contents -

500g chicken ten­der­loins,

coarsely chopped

¼ cup re­duced-fat satay sauce

¼ cup light co­conut milk

100g snow peas, thinly sliced

12 small but­ter let­tuce leaves

3 baby cu­cum­bers, sliced into rib­bons 1 fresh long red chilli, de­seeded,

thinly sliced length­wise

Lime wedges, to serve

Com­bine chicken and satay sauce in a bowl. Heat a large non-stick fry­ing pan over mod­er­ately high heat. Add chicken; cook and stir for 3 min­utes or un­til browned. Re­duce heat.

Add co­conut milk and snow peas; sim­mer for 2 min­utes or un­til thick­ened slightly. Spoon chicken mix­ture into let­tuce cups. Top with cu­cum­ber and chilli. Sprin­kle with black pep­per. Serve with lime wedges.

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