Button mushroom & free range chicken lettuce cups

Button mushroom & free range chicken lettuce cups

San Choy Bau is one of my favourite shared meals. It's gorgeously colourful and absolutely delicious. There is a little bit of chopping but after that's done,  the meal comes together REALLY fast. I like to do the chopping a couple of hours ahead of time (store it all in the fridge) so the actual cooking time feels very painless.

This is the second recipe in my collab series with Meadows Mushroms (the first yummy recipe is HERE). Their lovely button mushrooms are perfect for Asian inspired dishes. In this recipe, I use them to add a delicious earthy flavour that means I can go a little lighter on the meat component. Button mushrooms hold their shape well while cooking so you get a great mix of textures.

Whether you're after a tasty low-carb meal, are a fan of Asian flavours or just looking for a new weeknight favourite, I think you'll love this one. Kelly x

Meadows_chicken lettuce cups1 .jpg

Button mushroom & free range chicken lettuce cups

Serves 4

2 teaspoons finely grated ginger root

3 finely diced garlic cloves

1/2 red onion - finely diced

1 large red chilli - deseeded and finely diced

1 stalk celery - finely diced

500g Meadows button mushroom

500g free-range chicken mince

2 teaspoons sugar - any variety is fine

2 tablespoons tamari

2 tablespoons fish sauce

100g bean sprouts

1 spring onion - finely sliced

handful fresh coriander - roughly chopped

Coconut oil or ghee for sauteing

Ground white pepper and sea salt

To serve: 6-8 large iceberg lettuce leaves, finely chopped capsicum, grated carrot, grated or spiralled raw zucchini, ripe avocado - thinly sliced, extra beans sprouts

Heat a generous spoonful of oil over a medium heat. Add the  ginger, garlic, onion, chilli and celery. Cook for 2 minutes, moving frequently.

Add the mushrooms, raise the heat to high and sauté for 2 minutes. Add the chicken mince and and cook for 3-4 minutes. 

Add the tamari, fish sauce and sugar. Stir through and cook for a final minute. Remove from the heat. Add the bean sprouts, spring onion and coriander. Season with a sprinkle of ground white pepper and sea salt as necessary.

Serve immediately in a large bowl. Place the lettuce cups and other fresh vegetables on a large platter so that people can serve themselves. Fill lettuce cups with the hot chicken / mushrooms mixture and top with whichever fresh vegetables take your fancy. Enjoy!

Meadows_chicken lettuce cups2 .jpg
BLOG_Meadows mushroom bolognese4.jpg