Name: Chilli chicken san choy bow
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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)

This classic Chinese starter consists of traditionally pork or chicken mince with loads of hidden crunchy vegetables in a tasty savoury soy-based sauce, bundled up in fresh lettuce to serve. This dish is arguably the best ‘just happens to be healthy’ food you will find.

This version has tasty chicken mince and extra chilli combined with cashews, water chesnuts and flavouring for a spicy flavour and texture sensation.

Looking for beef, pork or more san choy bau recipes?

Ingredients

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)

Method

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.
Note

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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