Satay Chicken Lettuce Cups
SERVES 4 PREP 15 minutes COOK 5 minutes
500g chicken tenderloins,
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.