Ingredients
- 500g skinless/boneless Chicken Breast (chopped to small dice)
- 1 cup quinoa (cooked to packet directions)
- 300g water chestnuts, drained & chopped (optional)
- 2 cloves of garlic, chopped
- 1 large knob ginger, chopped
- 2 medium chillies, chopped
- ½ cup light soy sauce (or tamari)
- ¼ cup maple syrup
- 2Tbsp macadamia nut oil
- 1Tbsp sesame oil
- 1Tbsp corn flour (or potato flour)
- Cos Lettuce leaves
- Handful fresh coriander
- Some carrot & capsicum, fine strips
Vendors
Tags
Poultry
Chicken & Quinoa San Choi Bao
Method
- Cook quinoa and set aside
- Heat oil in wok or large pan, add chicken, water chestnuts, chillies and ginger and cook for a couple of minutes, stirring constantly to break up any clumps
- Add soy sauce and maple syrup and cook further
- Mix corn flour in a small amount of water, add to mixture to thicken and get it to a glossy appearance
- Check seasoning
- Turn off heat, add quinoa and half the coriander (chopped), toss to combine
- Fill into washed lettuce cups and garnish with a sprinkle of carrot, capsicum and coriander
- (optional: serve with sweet chilli sauce and lime wedges)
