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Mango And Coconut Chicken Lettuce Cups

725 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
370
FAT
93%
CHOL
12%
SOD
75%
Uploaded by: Aimee Carruthers

Comments

it looks like a good dish.
Benny Jones   •  15 Jul   •  Report
There are actually 11 ingredients - the recipe looks very appealing and quite imaginative!
Catherine Fereig   •  15 Jul   •  Report
Shamelessly sharing my recipe so i can test how this site works.
Aimee Carruthers   •  11 Jul   •  Report
Add a comment

Ingredients for 4 servings

600 grams skinless chicken breasts

400 ml tin coconut milk

1½ tablespoons liquid palm sugar

3 tablespoons fish sauce

salad

½ small cucumber, finely diced

2 large handfuls mung bean sprouts

½ ripe mango, finely diced

2 fresh mild chillis, finely diced

½ cup loosely packed coriander or mint leaves

⅓ cup roughly chopped roasted cashews

12 large lettuce leaves, I used gem lettuce

Preparation

1.

Wrap the chicken breasts loosely in cling wrap and beat with a rolling pin or heavy pan to give an even thickness all over. In a large saucepan, combine the coconut milk, palm sugar, fish sauce. Add the chicken and bring to a simmer. Partially cover the pan and cook for 15 minutes, turning once, be careful the mixture doesn't boil over. Remove from heat and cool for 10 mins. Slice thinly and reserve the sauce. Combine the salad ingredients together in a bowl. Rinse the lettuce leaves and shake dry or gently pat with a clean tea towel. Assemble the chicken and salad into the lettuce and sprinkle with cashews and dollops of the reserved sauce.

View instructions at
Aimee Carruthers

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