1 Small Chicken Breast (100g) (Sliced into matchstick sized strips along the grain)
1 Spring onion (Top and tailed, then sliced into 1/2cm pieces)
1 Small Carrot (Peeled and finely diced)
1 stick Celery (Top and tailed and finely diced)
1/2 Small Onion (Finely chopped (or use a second spring onion and dice finely))
1 piece Fresh Ginger (about 2cm. Peeled and grated or finely chopped)
1/2 tablespoon Mirin
1/2 tablespoon Oyster sauce
1 tablespoon Soy sauce
1 clove Garlic (Crushed or finely chopped)
1 Red chilli (De seeded and sliced finely)
1/2 teaspoon Cornflour
1 teaspoon Sesame Oil (Or Sunflower oil)
2-3 Iceberg Lettuce leaves
Mix together the soy, oyster sauce, mirin, chilli, garlic, and cornflour.
Add in the chicken and leave to marinade for at least 20 minutes and up to 8 hours
Heat the oil in a non stick wok till smoking slightly
Add in all the diced vegetables and stir fry for 2 minutes
Add in the chicken and marinade and stir fry for a further 2-3 minutes till the chicken is cooked and the sauce is thickened. If necessary add water to keep the sauce thick but not burnt.
Put a tablespoon of the mixture into the centre of each iceberg lettuce leaf and if you like garnish with a little fresh coriander
Wrap up into a roll and eat with your fingers!
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