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Crispy lettuce cups with spicy chicken

This fabulous looking dish comes in at under ?3 per portion. Delish!


  • 2 tbsp dry sherry   33p

  • 6 spring onions, chopped with green separated from white   24p

  • 450g minced chicken   39p

  • 115g water chestnuts, chopped   12p

  • 4 tbsp chopped coriander   10p

  • 4 baby gem lettuce   79p

  • 4 tbsp hoisin sauce   10p

  • From the store cupboard:

  • 2 tsp cornflour

  • 2 tbsp light soy sauce

  • 1 tsp sugar

  • 175ml chicken stock

  • 3 garlic cloves, crushed

  • Salt and freshly ground black pepper

  • 2 tbsp sunflower oil

  • Total cost: £2.07 per portion (ingredients are for 8 servings)


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Keep the remaining chicken mix warm until you are ready to use it.

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