Chilli chicken sang choy bow

  • 20 mins cooking
  • Serves 6
  • Print


Chilli chicken sang choy bow
  • 1 tablespoon peanut oil
  • 2 clove garlic, crushed
  • 10 centimetre (4-inch) piece (50g) fresh ginger, grated finely
  • 4 fresh long red chillies, finely chopped
  • 1 kilogram minced (ground) chicken
  • 1/3 cup (80ml) oyster sauce
  • 230 gram canned sliced water chestnuts, drained, rinsed
  • 2 cup (160g) bean sprouts
  • 4 green onions (scallions), sliced thinly
  • 12 iceberg lettuce leaves
  • 1/3 cup (50g) roasted unsalted cashews


Chilli chicken sang choy bow
  • 1
    Heat oil in a wok or large, deep frying pan, cook garlic, ginger and chilli, stirring, over high heat, for 1 minute or until fragrant.
  • 2
    Add chicken to wok, cook, stirring, until browned. Add sauce, chestnuts, sprouts and onion, stir until heated through.
  • 3
    Spoon chicken mixture into lettuce leaves, sprinkle with nuts. If you like, serve with some extra chopped chilli and lemon wedges.


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.

More From Women's Weekly Food