Roast Chicken Iceberg Parcels
Succulent, golden roast chicken, simply seasoned, basted beautifully, and irresistibly juicy throughout.
Ingredients
- 4 tbsp olive oil
- 1 small onion, peeled and finely chopped, same as the chicken
- 1 small red pepper, finely chopped
- 2 cloves garlic, chopped
- 4-6 tbsp Chinese plum sauce or any sachet of Chinese-based sauce
- 100 ml water, roughly
- half Oxo chicken stock cube
- 2 tbsp cornflour
- 4 tbsp cold water
- 250 g cooked chicken, cut into very small pieces
- 75 g water chestnuts, roughly chopped
- 70 g honey-glazed cashews, chopped finely
- salt
- pepper
- Iceberg lettuce
- crispy onions
- coriander
Instructions
- Heat the oil, add the onion, pepper and garlic, and cook for 5 minutes.
- Add the water and sauce and bring to a simmer.
- Once simmering, thicken slightly with the cornflour and water, remove from the heat, add the cooked chicken, water chestnuts, and honey cashews, and mix well.
- Pull apart 8 nice leaves of lettuce, wash well, place onto a plate and fill each leaf with the chicken mix.
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Nutrition
418
Calories
27G
Fat
5G
Saturates
4G
Sugars
290G
Salt
20G
Protein
26G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
