This is one of my absolute favourite dinners to make on weeknights – so simple, so easy (it literally takes 10 minutes to cook and serve!) and so tasty. I’m obsessed with the tamari-mustard dressing I created for this too, it really completes the dish. You can use turkey or beef mince too, even some sautéd tofu would work in this recipe!
Healthy Chicken San Choy Bow
- 1 tsp coconut or olive oil, for frying
- 2 garlic cloves, minced
- 1 red onion, finely diced
- 1 tsp sea salt
- 150g organic chicken mince
- 1 tbsp tamari sauce
- 1 tbsp olive oil
- 2 tbsp parsley, finely chopped
- 1 head of iceberg lettuce
- 1/2 avocado, smashed
- 1 tbsp sesame seeds
- Extra sesame seeds, chopped spring onion and parsley, to garnish
- 2 tbsp Dijon mustard
- 1 1/2 tbsp tamari sauce
- 1 tsp sesame oil
- 1 tbsp spring onions, chopped
- 1/4 cup water
- Heat coconut oil in a large non-stick frying pan.
- Add the minced garlic cloves and sauté until golden.
- Add the chopped red onion and a tsp of salt, sauté until golden.
- Add the chicken mince, tamari and olive oil and sauté until brown and well-cooked. Set aside.
- Prepare lettuce cups by chopping off the stem of the lettuce and carefully pulling each lettuce leaf/cup away from the head of lettuce. Set aside and repeat until you have 5-6 lettuce cups.
- In another small bowl, smash the avocado and add 1 tbsp sesame seeds. Set aside.
- To make the dressing, add the mustard, tamari, sesame oil, spring onions and water to a small bowl and whisk until combined.
- To serve, add 2 heaped tbsp of the cooked chicken mince to each lettuce cup and top with dressing, spring onion and parsley.