Chicken San Choy Bow
Caroline Oakley
These sweet and savory wok-seared chicken lettuce cups from Caroline Oakley, head chef at Kokomo Private Island in Fiji, make a light, healthy, and super-flavorful entree or appetizer.
How to Make It
1
Place wok or large skillet over high heat. Add oil and heat until oil is smoking, 3 to 5 minutes.
2
Add chicken to the wok, and cook, stirring continuously, until chicken is cooked and all the juices dry up, about 5 minutes. Add palm sugar syrup, fish sauce, lemon or lime juice, and continuously stir until the liquid thickens and turns caramelized golden brown.
3
In a medium bowl, combine chicken, shallots, garlic, toasted rice, dried chile flakes, and herbs and mix well.
4
Spoon chicken into lettuce cups and serve.
Ingredients
¼ cup vegetable oil
½ lb boneless skinless chicken thighs
2 tbsp palm sugar syrup
2 tbsp fish sauce
juice of one lemon or lime
¼ shallot, thinly sliced
1 clove garlic, thinly sliced
1 tsp toasted broken rice
1 tsp dried chile flakes
¼ cup chopped cilantro
¼ cup chopped mint
¼ cup chopped scallions
8 iceberg lettuce cups
Directions
1
Place wok or large skillet over high heat. Add oil and heat until oil is smoking, 3 to 5 minutes.
2
Add chicken to the wok, and cook, stirring continuously, until chicken is cooked and all the juices dry up, about 5 minutes. Add palm sugar syrup, fish sauce, lemon or lime juice, and continuously stir until the liquid thickens and turns caramelized golden brown.
3
In a medium bowl, combine chicken, shallots, garlic, toasted rice, dried chile flakes, and herbs and mix well.
4
Spoon chicken into lettuce cups and serve.
Search All of Sunset's Recipes
The Latest
Your End of Summer Garden Bootcamp: 7 Things to Do Right Now
