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Shredded Chicken and Vegetable Lettuce Cups
TM6 TM5

Shredded Chicken and Vegetable Lettuce Cups
4.0 (17 évaluations )
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Ingrédients

  • 1 garlic clove
  • 1 piece fresh ginger (approx. 1 in. x ¾ in.), peeled and sliced
  • 2 oz carrot, cut into pieces (2 in.)
  • 2 oz celery, cut into pieces (2 in.)
  • 16 - 18 oz chicken breast, boneless and skinless, cubed (approx. 1 in.)
  • 1 oz green asparagus tips (approx. ½ bunch) (optionnel)
  • 2 oz red pepper, diced
  • ½ stalk fresh lemongrass (approx. ½ in. x 3 in.), thinly sliced
  • 2 fresh kaffir lime leaves
  • 2 oz frozen sweet corn
    ou 2 oz fresh corn kernels
  • 2 tbsp fish sauce
  • 2 tbsp tamari sauce
  • 1 tbsp sesame oil
  • 2 oz water
    ou 2 oz chicken stock
  • 1 serrano chili, to taste, finely sliced into rounds (optionnel)
  • 3 oz green onions, cut on the bias (approx. ¼ in.)
  • 2 oz canned water chestnuts, drained and diced
  • 1 oz cilantro, leaves and tender stems, finely chopped (approx. ½ bunch)
  • 20 mint leaves, torn into small pieces
  • ½ oz lime juice (approx. ½ lime)
  • 27 oz iceberg lettuce, cored, wash and separate leaves, to serve
  • 2 tbsp white sesame seeds, toasted
    ou 2 tbsp pine nuts, roasted, toasted
Infos nut.
par 1 portion
Calories
1534.9 kJ / 366.9 kcal
Protides
31.6 g
Glucides
22.3 g
Lipides
18.8 g
Graisses saturées
4.2 g
Fibre
8.2 g
Sodium
1337.4 mg

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