[Low Carb // Quick] Chicken San Choy Bao
with Pickled Cucumber & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1
Zucchini
1 packet
Hoisin Sauce
(Contains: Sesame, Soy;)
1
Baby Cos Lettuce
1 packet
Ginger Paste
1
Cucumber
Chicken Mince
1
Carrot
Cooking Steps
• Thinly slice cucumber into half-moons. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber and set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!
• Finely chop garlic. • Trim end of cos lettuce and separate leaves. Grate zucchini and carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Add carrot and zucchini and cook until tender, 4-5 minutes. • Meanwhile, in a small bowl, combine hoisin sauce, soy sauce and a splash of water.
• To pan with veggies, add chicken mince and cook breaking up with spoon, until just browned, 3-4 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute. • Remove from heat, stir in hoisin sauce mixture, until combined.
• Drain pickled cucumber. Bring everything to the table. • Spoon chicken mince filling into each lettuce cup. • Top with pickled cucumber and crushed peanuts. • Drizzle over sesame dressing. Enjoy!
