This is an easy dish which the kids will love - but you might have to let them eat with their fingers, just this once. It's reasonably healthy and only takes about 10 minutes from start to finish. Flavour-wise, the chicken, ginger and garlic adore each other, and the mint and beansprouts give a great mix of fragrant and crunchy.


  • 1 tbsp non-flavoured oil

  • 675g (1 ½ lb) chicken mince

  • 3cm (1 ¼”) ginger peeled and grated

  • 2 cloves garlic, crushed to a paste with a little sea salt

  • 1 carrot, peeled and finely diced

  • 1 small onion, peeled and finely diced

  • 60ml (2 ¼ fl oz) hoisin sauce

  • 60ml (2 ¼ flo oz) oyster sauce

  • 75ml (1/8th) pint chicken stock

  • 1 tablespoon cornflour

  • 1 tbsp soy sauce

  • 12 mint leaves, shredded

  • Handful bean sprouts, soaked in iced water

  • 12 large lettuce leaves, from a round lettuce


  • 1.

    Heat the oil in a wok, add the mince, ginger, garlic, carrot and onion and fry until the chicken mince has taken on a golden colour, breaking it up as it cooks. This will take about 8 minutes.

  • 2.

    Fold in the hoisin and oyster sauces, then the stock and cornflour and bring back to the boil, cook until the mince mixture thickens, then fold in the soy, mint and bean sprouts. Serve with the lettuce leaves and get the family to roll their own wraps.

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