This is one of my favourite recipes – they are heaps of fun to put together at the dinner table and so quick and easy to prepare. The whole family will enjoy them!
1 tablespoon sesame oil
2 free range chicken breasts, diced
1 can chickpeas, drained
1 onion, finely diced
1 teaspoon each crushed garlic and ginger
1 red chilli finely diced (adjust depending on how hot you like it)
Juice and zest of 1 lime or lemon
1 teaspoon brown sugar or honey
2 tablespoons salt-reduced soy sauce
2 carrots, grated
1 red capsicum, finely sliced
1 cos or iceberg lettuce
1/2 cup peanuts
1/4 cup sesame seeds
1 teaspoon honey
Large handful of coriander, chopped
- Heat oil in a frying pan on high and add the onion, garlic, ginger and chilli – cook for a couple minutes. Add the chicken and cook for 5-6 minutes or until the juices run clear.
- Add the lime juice and zest, sugar/honey and soy sauce. Cook for a further few minutes and set aside.
- In a small non-stick frying pan add the nuts and 1 teaspoon honey and cook on a medium heat for 2-3 minutes until the nuts are crunchy and sticky. Remove from heat and allow to cool.
- Use the lettuce leaves to wrap the chicken mix with carrot and capsicum and top with nuts, coriander and more lime 🙂
NB: you can also serve with rice paper rolls or wholemeal wraps.