A fresh, easy, healthy dish that tastes delicious.
2 tsp coconut oil
500g chicken thigh fillets cut into strips
2 shallots, sliced
1 packet Lee Kum Kee Honey & Soy Stir-fry Chicken Ready Sauce
1 medium red capsicum, diced
1 small Lebanese cucumber, diced
1 baby cos lettuce separated and trimmed to form cup shapes
Cucumber flowers for garnish
Steamed jasmine rice to serve
1 Heat coconut oil in a wok over medium-high heat.
2 Stir fry chicken strips in batches until golden.
3 Return chicken to wok with half the sliced shallots and the Lee Kum Kee Honey & Soy Stir-fry Chicken Ready Sauce. Stir fry until the heated through.
4 Serve with baby cos lettuce cups, diced red capsicum, diced Lebanese cucumber, remaining sliced shallot and cucumber flowers for garnish.
5 Enjoy by filling lettuce cups with chicken, red capsicum, cucumber, shallot, garnishing with cucumber flowers. Serve with steamed jasmine rice.
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