Chef Ferns' Stir-fried Chicken and Vegetables in Lettuce Cups

Canola oil 45 ml

White onion, chopped 80 g

Ground chicken 100 g

Blanched broccoli florets 80 g

Blanched asparagus spears 40 g

Blanched carrot, cut into small cubes 40 g

Garlic cloves, finely minced 30 g

Water 30 ml

Knorr Concentrated Chicken Liquid Seasoning 20 ml

Fresh cracked black pepper

Pre-portioned lettuce cups

Roasted peanuts, chopped for garnish 40 g

Preparation: 15 minutes

1. Heat the oil in a wok.

2. Add the onions and stir-fry for 30 seconds.

3. Add the chicken and cook for 2 minutes.

4. Add all the vegetables, stir fry for 1 minute.

5. Stir in the garlic.

6. Add a splash of water and stir-fry for 30 seconds.

7. Season with the Knorr Concentrated Chicken Liquid Seasoning and black pepper.

8. Portion onto lettuce cups and garnish with chopped peanuts.