Bang Bang Chicken Lettuce Cups

It works out to 5sp/6pp/approx.300kcal per serving


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YOU WILL NEED : (Per serving)


For the Bang Bang Chicken


20g reduced fat peanut butter

1-2 tablespoons hot, boiled water

1/4 a medium-hot red chilli

2 tablespoons Total 0% fat Greek yoghurt

65g cooked chicken, finely shredded/sliced

ground black pepper

1 teaspoon freshly squeezed lime juice


For the Lettuce Cups


1 gem lettuce

1 small carrot

1/3 of a cucumber


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Measure the reduced fat peanut butter into a small mixing bowl.


Add 1-2 tablespoons of hot water from the kettle to thin down the peanut butter and form a thick, coating sauce.


Chop the fresh chilli finely and add to the peanut butter mixture. Make it as spicy as you like. Add more or less chilli according to your personal taste.


Add the Total yoghurt according to your personal taste-if you want the sauce less spicy and more creamy, add 2 tablespoons. If you prefer more peanut and chilli flavours, add less yoghurt. If it looks very thick, add a little cold water to thin it down. It needs to be a lovely smooth coating sauce for the chicken.


Cut the cooked chicken into very fine little strips and add it into the peanut sauce.


Cut the carrot into fine strips using a julienne peeler. Add to the chicken and peanut sauce. Mix well until everything is coated evenly. Add black pepper to taste. You could also add a little lime juice to give it a zing.


Cut the bottom off the gem lettuce. Separate the leaves and arrange on your serving plate.


Once you are happy with the flavours in the bang bang chicken mixture, dollop generously into the lettuce cups.


Finally, scatter the surface with julienned cucumber strips for a pretty and refreshing topping.


You can eat this in your fingers using the lettuce cups to act as little green crunchy wraps enclosing the creamy, spicy, peanut coated chicken.


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