BBQ chicken lettuce cups
Need a quick mid-week meal you can have on the table in 20 minutes? The thing my family loves about BBQ chicken lettuce cups is that it’s a DIY meal. If you prep the veggies, everyone can make their own lettuce cups and pick and choose the veggies they want. For this recipe, I cheated and used a pre-made Maple BBQ sauce which makes the dish even easier to prepare. If you have a low fodmap marinade or sauce in the pantry, you’ve got a mid-week meal ready in a jiffy!
INGREDIENTS
low fodmap BBQ sauce (I used Fody’s Maple BBQ sauce)
2 tsp macadamia oil or garlic-infused olive oil
500g chicken breast fillets (or thighs), thinly sliced
100g black or white rice noodles
1/4 red cabbage, shredded
2 carrots, peeled, cut into matchsticks
110g (2 cups) trimmed bean sprouts
1 tbsp fresh lime juice
2 tsp salt-reduced gluten-free tamari
1 small red chilli, deseeded, finely chopped
1 tsp brown sugar
8 iceberg lettuce leaves
Fresh mint leaves, to serve
METHOD
Coat chicken in Fody’s maple BBQ sauce. Set aside for 10 minutes to marinate.
Meanwhile, cook the noodles following packet directions or until al dente. Drain.
Heat a large wok over high heat. Stir-fry chicken, in 2 batches, for 5 minutes or until golden and cooked through. Transfer to a bowl. Spray the wok with a little oil. Stir-fry the cabbage and carrot over medium-high heat for 2 minutes.
Combine the lime juice, tamari, chilli and sugar in a small bowl. Stir until sugar dissolves. Place the noodles, vegetables, bean sprouts and chicken in a bowl. Toss to combine. Divide among lettuce leaves. Top with fresh mint leaves and drizzle with lime dressing.