Recipe

Chicken sang choy bow

These delicious Chinese-style chicken stir-fry cups are perfect for sharing on platters.

  • 30 mins cooking
  • Serves 6
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Chicken sang choy bow

Ingredients

  • 2 teaspoon peanut oil
  • 2 teaspoon sesame oil
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon ginger, grated
  • 500 gram chicken mince
  • 2 teaspoon soy sauce
  • 2 teaspoon hoisin
  • 1 tablespoon oyster sauce
  • 1 tablespoon lime juice
  • 200 gram bean sprouts, trimmed
  • 2 green onions, chopped finely
  • 1/2 of a 230g can water chestnuts, sliced thinly
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 1 long red chilli, chopped finely
  • 10 large iceberg lettuce leaves, trimmed and washed
  • 2 teaspoon toasted sesame seeds, optional

Method

  • 1
    Heat wok, add both oils, stir-fry onion, garlic and ginger until soft.
  • 2
    Add chicken mince and continue to cook until meat is cooked through and well browned.
  • 3
    Add combined sauces and lime juice, toss to combine and simmer 1-2 minutes. Toss through remaining ingredients to heat and spoon mixture into lettuce cups to serve, garnish with sesame seeds, if using.
  • 4
    Use witlof leaves as the lettuce cup for cocktail/finger food.

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