Stir-Fried Chicken and Vegetables in Lettuce Cups
Chef Fernando Aracama's take on classic stir fried vegetables, served on lettuce cups for that elevated experience.
Ingredients
Preparation
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Canola Oil 45 ml
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White Onion, chopped 80 g
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Ground Chicken 100 g
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Blanched Broccoli Florets 80 g
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Blanched Asparagus Spears 40 g
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Blanched Carrot, cut into small cubes 40 g
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Garlic cloves, finely minced 30 g
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Water 30 ml
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Fresh Cracked Black Pepper
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Pre-portioned Lettuce Cups
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Roasted Peanuts, chopped for garnish 40 g
Preparation
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Preparation
15 minutes- Heat the oil in a wok.
- Add the onions and stir-fry for 30 seconds.
- Add the chicken and cook for 2 minutes.
- Add all the vegetables, stir fry for 1 minute.
- Stir in the garlic.
- Add a splash of water and stir-fry for 30 seconds.
- Season with the Knorr Concentrated Chicken Liquid Seasoning and black pepper.
- Portion onto lettuce cups and garnish with chopped peanuts.
