Sweet and Sour Chicken Cups

On Tuesday, July 16th, 2013

These low-carb, Asian-style chicken and lettuce cups are delicious as finger food for a party or a pre-dinner nibble.

  • Less than 30 mins preparation time

  • 10 to 30 mins cooking time

  • Makes 12


For the sauce
  • 1 tbsp soft light brown sugar
  • 50ml/2fl oz rice vinegar
  • 50ml/2fl oz dry sherry
  • 50ml/2fl oz soy sauce
  • 150ml/5fl oz strong chicken stock
  • 1 red chilli, finely chopped
  • 50ml/2fl oz tomato ketchup
  • 1 tbsp cornflour, mixed with 2 tbsp water to form a paste
For the chicken
  • 50ml/2fl oz vegetable oil
  • 2 chicken breasts, cut into strips
  • 1 green pepper, seeds removed, very finely sliced
  • 2.5cm/1in piece fresh root ginger, cut into matchsticks
  • 2 garlic cloves, sliced
  • 100g/3½oz drained, tinned pineapple, cut into small chunks
  • 1 tbsp cashews, toasted
  • 1 Little Gem lettuce, leaves separated
  • 1 tbsp sesame seeds

Preparation method

  1. For the sauce, mix all of the ingredients, except the cornflour, together in a bowl. Set aside.
  2. For the chicken, heat the vegetable oil in a wok until hot and stir-fry the chicken for 3-4 minutes. Add the remaining ingredients, and stir-fry for a further minute.
  3. Add the sauce to the pan and cook for a further 4-5 minutes, then stir in the cornflour paste and cook for a few minutes, or until the sauce has thickened.
  4. To serve, arrange the lettuce leaves on a serving platter and spoon the chicken mixture into the leaves. Sprinkle over the sesame seeds.
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