Name: Asian Chicken and Herb Lettuce Cups
Prep time: 15 min
Ingredients: 1 tblsp castor sugar; 2 limes, juiced; 2 tblsp light soy sauce; 2 tblsp rice wine vinegar; 1 tsp freshly grated ginger; 1 long red chilli, sliced; 350g leftover Lilydale Whole Chicken; Vermicelli noodles; 2 shallots, thinly sliced; Bean Sprouts; 2 carrots, shredded; 1/4 cup coriander leaves; 1/4 cup mint leaves; 1 butter lettuce, broken into leaves and rinsed; 1/3 cup slivered toasted almonds or sesame seeds

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Dressing

To make dressing, take a bowl and dissolve castor sugar in lime juice, rice wine vinegar and light soy sauce. Add ginger and chilli. Stir until combined

Asian Chicken Breast Lettuce Cups

Prepare noodles as per pack and set aside to cool
In a large bowl, combine the chicken, shallots, beansprouts, carrot, coriander, mint and noodles
Drizzle over the dressing and gently toss to coat
Spoon into butter lettuce cups and sprinkle with almonds or sesame seeds to serve

Dressing

To make dressing, take a bowl and dissolve castor sugar in lime juice, rice wine vinegar and light soy sauce. Add ginger and chilli. Stir until combined

Asian Chicken Breast Lettuce Cups

Prepare noodles as per pack and set aside to cool
In a large bowl, combine the chicken, shallots, beansprouts, carrot, coriander, mint and noodles
Drizzle over the dressing and gently toss to coat
Spoon into butter lettuce cups and sprinkle with almonds or sesame seeds to serve

Dressing

To make dressing, take a bowl and dissolve castor sugar in lime juice, rice wine vinegar and light soy sauce. Add ginger and chilli. Stir until combined

Asian Chicken Breast Lettuce Cups

Prepare noodles as per pack and set aside to cool
In a large bowl, combine the chicken, shallots, beansprouts, carrot, coriander, mint and noodles
Drizzle over the dressing and gently toss to coat
Spoon into butter lettuce cups and sprinkle with almonds or sesame seeds to serve