This fabulous looking dish comes in at under ?3 per portion. Delish!
In a small bowl mix the sherry with the cornflour to form a smooth paste. Now add the soy sauce, hoisin, sugar and chicken stock. Keep refrigerated until needed.
Heat the oil in a wok or large frying pan. Fry the garlic and the whites of the spring onions for 2-3 minutes. Add the chicken and fry over a high heat until just cooked through, break up the chicken using the back of a spoon to ensure there are no big lumps. Tip in the water chestnuts and cook for a further 1-2 minutes.
Push the mixture to one side and then pour the liquid into the wok, stirring until it boils and thickens. This will take 1-2 minutes. When bubbling and thickened stir in the turkey mixture and combine thoroughly. Season with a little salt and freshly ground black pepper. Finally stir in green of the spring onions and the coriander.
Lay a quarter of the lettuce leaves onto a serving plate. Spoon a small amount of the warm chicken mixture into a lettuce cup, roll up and eat with your hands.
Keep the remaining chicken mix warm until you are ready to use it.
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