Sweet Chili Chicken Lettuce Cups

• 220 g raw Chicken breast (7.8 oz raw)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 8 g Olive oil (⅔ tbsp)
• 4 g raw (1½ cloves) Garlic
• 35 g Thai sweet chili sauce (1.2 oz)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Carrot (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)

You'll need: Large frying pan, Spatula, Cutting board and knife.

Method

1. Dice the chicken and the crunch

   Cut the chicken into 1 cm (½ inch) pieces and season with the salt and pepper. Then scrub the board, knife and your hands with soap before you touch anything else. Dice the cucumber, carrot and red onion and keep them in a bowl on the side.

   Small, even pieces cook through quickly and fit neatly into the cups.

2. Stir-fry the chicken

   Heat the oil in the frying pan over medium-high heat. Cook the chicken for 5–6 minutes, stirring, until golden and 74°C (165°F) inside. Mince the garlic, add it and the sweet chili sauce and stir for 1 minute, until sticky and glossy.

   Don't add the sauce too early. The sugar burns before the chicken has browned.

3. Fill the lettuce cups

   Separate the romaine into whole leaves and lay them on a plate. Spoon the chicken into the leaves and top with the cucumber, carrot and red onion.

   Eat them straight away with your hands. The warm chicken wilts the lettuce if it sits.

Swaps

• Chicken breast → Lean ground turkeyBrowns faster and fits the cups easily. Cook it to 74°C (165°F).
• Thai sweet chili sauce → Honey with a pinch of chili flakesLess sweet and a little fiery. Use about two thirds the amount.