Chicken and sugar snap pea lettuce cups

Cooking Meat Chicken and sugar snap pea lettuce cups

This healthy and delicious chicken recipe can be made in a snap!

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat a wok or large non-stick frying pan over high heat. Spray with olive oil spray to grease. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
  2. Place the oyster sauce, soy sauce and sugar in a small bowl and stir until the sugar dissolves. Heat the wok or frying pan over high heat. Spray with olive oil spray to grease. Add the onion and ginger, and stir-fry for 2 minutes. Add the peas, celery and capsicum, and stir-fry for 2 minutes.
  3. Add the chicken and soy sauce mixture. Stir-fry for 1-2 minutes. Divide the lettuce leaves among serving plates. Top with the stir-fry to serve.

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Olive oil spray
600g chicken breast fillets, thinly sliced
2 tbsp oyster sauce
2 tbsp salt-reduced soy sauce
2 tsp caster sugar
1 brown onion, halved, cut into thin wedges
3cm-piece fresh ginger, peeled, thinly sliced
200g sugar snap peas, trimmed
2 celery sticks, ends trimmed, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced
8 iceberg lettuce leaves

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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