Name: Easy san choy bow
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250g microwave jasmine rice; 1 barbecue chicken, skin and meat finely chopped; 1 ½ tablespoons kecap manis; ¼ cup (60m) oyster sauce; 1 ½ tablespoons soy sauce; 1 ½ tablespoons sesame oil; 1 teaspoon sesame seeds, toasted; 1 tablespoon sweet chilli sauce; 1 medium (130g) carrot, peeled, shredded; 2 x 125g cans corn kernels, rinsed and drained; 8 iceberg lettuce leaves, washed, trimmed; 1 green onion, thinly sliced; ½ cup coriander sprigs, to serve

Easy san choy bow

This no-cook recipe uses quick shortcuts to get dinner on the table fast.

This easy san choy bow recipe uses store-bought barbecue chicken and microwave rice for a dinner that’s ready in 15 minutes.

With maximum flavour for minimal effort, it’s the perfect no-cook dinner for hot nights when you want something fresh and fast.

Ingredients

250g microwave jasmine rice

1 barbecue chicken, skin and meat finely chopped

1 ½ tablespoons kecap manis

¼ cup (60m) oyster sauce

1 ½ tablespoons soy sauce

1 ½ tablespoons sesame oil

1 teaspoon sesame seeds, toasted

1 tablespoon sweet chilli sauce

1 medium (130g) carrot, peeled, shredded

2 x 125g cans corn kernels, rinsed and drained

8 iceberg lettuce leaves, washed, trimmed

1 green onion, thinly sliced

½ cup coriander sprigs, to serve

Method

Heat rice according to packet directions. Place in a large bowl with the chicken, kecap manis, oyster sauce, soy sauce, sesame oil, sesame seeds, sweet chilli sauce, carrot and corn. Mix to combine.

Divide chicken mixture among lettuce cups and serve topped with spring onions and coriander. Serve immediately.

How to prepare lettuce for san choy bow

To prepare iceberg lettuce, remove any damaged outside leaves. Holding lettuce with two hands (core facing down), hit it firmly on the bench to loosen the core and make it easy to remove.

Rinse lettuce under cold running water to loosen leaves. Drain leaves, trim and place into a bowl, cover and refrigerate until required.

For longer storage, fill bowl with water; drain lettuce when ready to serve with this easy san choy bow.

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Recipe developer Jessica Brook

Jessica’s career spans every corner of the food world - from professionally-trained chef to recipe writer, food editor, stylist, and consultant. She is an expert at crafting food stories and writing recipes. Jessica brings a unique blend of cultural curiosity, refined skill, and personal style to every dish she creates.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

How to prepare lettuce for san choy bow

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