Chicken With Wild Rice Lettuce Cups

I remember when I was younger my parents would take me out to the local Chinese restaurant for birthdays and special occasions. My favorite dish was always San Choy Bow. I found spooning meat into lettuce cups and eating it with my hands such a novelty, and I still do! Here is a healthier variation. You could also use lean mincemeat or alternatively add more mushrooms and omit the chicken to make it a delicious vegetarian meal.


  • 2 tsp peanut oil
  • ½ chopped brown onion
  • 1 ½ garlic cloves, minced
  • 2 tsp minced ginger
  • Pinch cayenne pepper
  • ¾ cup drained and chopped water chestnuts
  • 1 cup sliced mushrooms
  • ½ finely diced red capsicum
  • 1.5 cups chopped cooked skinless chicken breasts (bite sized chunks)
  • 2 tbsp Low sodium chicken or vegetable stock
  • 1 tbsp Tamari or soy sauce (low sodium)
  • 2 tbsp rice wine vinegar
  • Pepper
  • 1.5 cups cooked wild rice (I used Bob’s Red Mill Quick Cooking Wild Rice)
  • 2 sliced spring onions
  • Chopped coriander leaves
  • Butter lettuce leaves, separated and washed
  • Black sesame seeds


Heat the peanut oil in a large fry pan over medium heat. Add the onion and sweat for approximately 3 minutes. Reduce heat then add the garlic, ginger, cayenne pepper and stir until flavours combine, approximately 1-2 minutes. Add the mushrooms and capsicum and sauté until beginning to soften, about 3 minutes. Add the chicken, stock, vinegar, soy and some pepper and stir. Add in the rice and cook all the ingredients together for another 3 minutes so the ingredients get to know each other well. Remove from heat and stir in the spring onions, coriander and a sprinkle of sesame seeds. Spoon mixture into lettuce cups, pick up with your fingers and enjoy!


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