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How to make Chicken and sugar snap pea lettuce cups

Yield = 4
Prep time: 0:20
Cook time: 0:12
Total time: 0:32

Ingredients

  • Olive oil spray
  • 600g chicken breast fillets, thinly sliced
  • 2 tablespoons oyster sauce
  • 2 tablespoons salt-reduced soy sauce
  • 2 teaspoons caster sugar
  • 1 brown onion, halved, cut into thin wedges
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 200g sugar snap peas, trimmed
  • 2 celery sticks, ends trimmed, thinly sliced diagonally
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 8 iceberg lettuce leaves

Method

  • Step 1 Heat a wok or large non-stick frying pan over high heat. Spray with olive oil spray to grease. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
  • Step 2 Place the oyster sauce, soy sauce and sugar in a small bowl and stir until the sugar dissolves. Heat the wok or frying pan over high heat. Spray with olive oil spray to grease. Add the onion and ginger, and stir-fry for 2 minutes. Add the peas, celery and capsicum, and stir-fry for 2 minutes.
  • Step 3 Add the chicken and soy sauce mixture. Stir-fry for 1-2 minutes. Divide the lettuce leaves among serving plates. Top with the stir-fry to serve.