LETTUCE CUPS - Poached chicken & veg stir fry

August 14, 2014


Serves 6

  • 12 lettuce leaves (iceberg)

  • 1 kilo of chicken breast - shredded 

  • 1 spanish onion, finely sliced

  • 500 grams of mushrooms, finely sliced

  • 1 red capsicum, finely sliced

  • 1 green capsicum, finely sliced

  • 1 yellow capsicum, finely sliced

  • 2 cloves of garlic

  • 1 cup pine nuts

  • 1 tbs of peanut or coconut oil

  • optional handful of dark green section of shallot 

Rinse and cook enough brown rice for the family.


Start with getting the rice under way as it takes a while to cook!


Shred and chop all the ingredients.


Use a large pan and poach the chicken in batches.  2 cm of water & the zest of lemon or lime and a clove of garlic.  Add the chicken, cook and set aside in a serving bowl.


Meantime, 1 tbs of peanut oil or coconut oil into a large hot wok or pan. Add the spanish onion, 1  fine chopped garlic clove and soften, then the capsicum, soften, then the mushroom, then the pine nuts.  Stir through and cook for a further 5 minutes.   Move to serving bowl and add shallot garnish - if you like.


Put rice in a serving bowl and a separate bowl for veg and lettuce.


Dressings can be miso, sweet chilli or soy sauce.


Your family can serve themselves!

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