Vietnamese Chicken Lettuce Cups
with Jasmine Rice
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
When winter nights wear us down, we look for shortcuts to somewhere warm, bright and beautiful. With pre-chopped ingredients and pre-cooked rice, this 10-minute chicken dinner lands effortlessly in Vietnamese territory, fragrant with lemongrass and sweet chili sauce on soft lettuce leaves.
We will send you:
- 340g Diced chicken thighs
- 300g Coleslaw mix
- 1 Head of Boston lettuce
- 45ml Sweet chili sauce
- 30ml Rice vinegar
- 227g Pre-cooked jasmine rice
- 15g Minced lemongrass
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
3 g
Sodium
640 mg
Total Carb
59 g
Sugars
20 g
Protein
39 g
Fibre
4 g
Preparation
Cook & coat the chicken
- In a small bowl, combine the chili sauce and lemongrass.
- Pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, turning occasionally, 4 to 6 min., until browned and cooked through.
- Add ½ the chili-lemongrass mixture and cook, stirring often, 30 sec. to 1 min., until the chicken is coated.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 2 to 3 min., until heated through.
Make the slaw
- In a medium bowl, combine the coleslaw mix, vinegar, remaining chili-lemongrass mixture, a drizzle of oil and S&P.
Finish & serve
- Separate the lettuce leaves.
- Divide the lettuce leaves between your plates.
- Top with a spoonful of the rice, chicken and a spoonful of the slaw.
- Serve the remaining rice and slaw on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
