Chilli chicken sang choy bow

There's an allure to san choy bow that everybody seems to love, yet few people actually cook it at home.

  • 20 mins cooking
  • Serves 6
  • Print


Chilli chicken sang choy bow
  • 1 tablespoon peanut oil
  • 2 cloves garlic, crushed
  • 10 cm piece fresh ginger (50g), grated finely
  • 4 fresh long red chillies, chopped finely
  • 1 kilogram minced chicken
  • ¹⁄³ cup (80ml) oyster sauce
  • 230 grams canned sliced water chestnuts, drained, rinsed
  • 2 cups (160g) bean sprouts
  • 4 green onions (scallions), sliced thinly
  • 12 iceberg lettuce leaves
  • ¹⁄³ cup (50g) roasted unsalted cashews
  • 1 fresh long red chilli, extra, sliced thinly on the diagonal (optional)


Chilli chicken sang choy bow
  • 1
    Heat oil in a wok or large frying pan; stir-fry garlic, ginger and chilli over high heat for 1 minute or until fragrant.
  • 2
    Add chicken to wok; stir-fry until browned all over. Add sauce, chestnuts, sprouts and green onion; stir-fry mixture until heated through.
  • 3
    Spoon chicken mixture into lettuce leaves; sprinkle with cashews and extra chilli.


You will need about 2 iceberg lettuces for this recipe. To easily separate the lettuce leaves without tearing, use a sharp knife to remove the core at the base of the lettuce. Hold the lettuce, cut-side up, under cold running water. Gently separate leaves one at a time, using the weight of the running water between the leaves to assist you.

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