Thai chicken larb lettuce cups
Zingy lime and chilli chicken with crunchy lettuce and cucumber. Light and full of flavour.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets400 g
- Limes2 limes
- Lettuce1 lettuce
- Spring onions1 bunch
- Cucumber1 cucumber
- Soy sauce30 ml
- Basmati rice200 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions. Chop the chicken as finely as you can. Heat a tablespoon of oil in a frying pan over a medium-high heat and fry for 6 minutes, stirring, until cooked through.400 g chicken breast fillets200 g basmati rice
- Take off the heat. Stir in the juice of the limes, the soy sauce, a pinch of sugar, a pinch of chilli flakes and the sliced spring onions.2 limes1 bunch spring onions30 ml soy sauce
- Separate the lettuce into whole leaves and slice the cucumber. Spoon the chicken into the lettuce leaves and serve with the rice and cucumber.1 lettuce1 cucumber
A handful of fresh mint and coriander makes it taste like a Thai street stall.
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