Thai Chicken Lettuce Cups

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 18, 2018.

If you find lettuce cups too messy, roughly chop lettuce and build a salad on a large plate or platter instead.

Ingredients

Bring a full kettle to the boil. Prepare onion. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
While rice cooks, dice cucumber 2cm; thinly slice capsicum; separate lettuce leaves. Set all aside.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion for about 3 minutes, until tender. Add chicken mince and cook for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned.
Add Thai marinade to pan and cook for a further 2-3 minutes, until fragrant. Remove pan from heat, stir through fish sauce and lemon juice, and season to taste with pepper.
To serve, place everything in the middle of the table and let everyone build their own lettuce cups. Start with a lettuce leaf then top with Thai chicken, cucumber, capsicum and mung bean sprouts. Drizzle over sweet chilli sauce, if desired and serve rice on the side.