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Chicken Lettuce Cups with sweet chilli sauce

By Apron & Ink

4 serves

4 serves

10 mins

10 mins

20 mins

20 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird - Breast Fillet Tray



500g Bare Bird chicken breast, ground

1 tablespoon olive oil

3 cloves of garlic, finely minced

1 red onion, finely diced

small knob of fresh ginger, finely grated

1 large carrot, finely diced 

230g can of water chestnuts, finely diced

2 tbsp gluten free tamari

1 tbsp gluten free oyster sauce

1 tbsp rice wine vinegar

1 tsp salt

1 tsp pepper

4 spring onion stalks

two heads of cos lettuce (discarding the large outer leaves)

Coriander to serve


Sweet Chilli Sauce

1/3 cup gluten free sweet chilli sauce

1 teaspoon gluten free fish sauce

juice of 1 lime


  1. Combine all of the ingredients for the sweet chilli sauce in a small bowl and whisk to combine. Set aside.
  2. Heat the olive oil in a large pan on medium-high heat. Add ground chicken breast and cook until the meat turns white, stirring occasionally.
  3. Add minced garlic, onion, carrot and ginger and cook until carrot softens.
  4. Add tamari, oyster sauce, rice wine vinegar, and salt and pepper. Cook for a further 2 mins, then add the water chestnuts and half of the spring onions, stirring through for 30 seconds.
  5. To serve, place teaspoonfuls of chicken mixture onto the baby cos lettuce leaves, top with the remaining spring onions and coriander and serve with the sweet chilli sauce.

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