Chicken Asian

Chicken, lettuce and bean sprout rolls

Name: Chicken, lettuce and bean sprout rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /asian
Ingredients: 200ml soy sauce; 3cm piece ginger, sliced; 2 chicken breasts; 2 tsp each fish sauce and honey; 2 tsp sesame oil; 2 baby cos lettuce, leaves separated; 2 carrots, shredded; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; 150g vermicelli rice noodles, cooked; 1 long red chilli, sliced (optional); Lime wedges, bean sprouts and chilli oil (optional) to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jan 23, 2017

“The whole family will have fun with these,” says chef and TV personality Colin Fassnidge.

200ml soy sauce
3cm piece ginger, sliced
2 chicken breasts
2 tsp each fish sauce and honey
2 tsp sesame oil
2 baby cos lettuce, leaves separated
2 carrots, shredded
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
150g vermicelli rice noodles, cooked
1 long red chilli, sliced (optional)
Lime wedges, bean sprouts and chilli oil (optional) to serve

Method

1.

Place soy, ginger and 1L water in a saucepan over medium heat and bring to a simmer. Add chicken breast, bring back to a simmer and cook 3-4 minutes.
2.

Remove from heat and set aside for 15 minutes – the chicken will continue to cook through. Remove chicken from the liquid and set aside.
3.

Discard half the liquid, then return the remaining liquid to the boil, add the honey and fish sauce and simmer for 5 minutes until reduced. Meanwhile, slice the chicken and drizzle with sesame oil.
4.

Serve the chicken in lettuce cups with the noodles and top with carrot, coriander, mint, chilli, bean sprouts, chilli oil and lime wedges and reduced liquid on the side.