Boom Bang-a-Bang chicken cups

Boom Bang-a-Bang chicken cups

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(2 ratings)

Prep: 30 mins Cook: 5 mins

Easy

Makes 8
Classic British Coronation chicken gets a makeover, served in Little Gem lettuce leaves with peanut and coconut sauce

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal176
  • fat10g
  • saturates3g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein16g
  • salt0.2g
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Ingredients

  • 100g smooth peanut butter
  • 140g full-fat coconut yogurt or natural yogurt mixed with 2 tbsp desiccated coconut
  • 2 tsp sweet chilli sauce
  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2-3 spring onions, finely shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 cooked skinless chicken breast, shredded
  • 2 Baby Gem lettuce, big leaves separated
  • ½ cucumber, halved lengthways, seeds scraped out with a teaspoon, cut into matchsticks
  • toasted sesame seeds, for sprinkling

Method

  1. In your smallest pan, gently warm the peanut butter, yogurt, 3 tbsp water, sweet chilli and soy sauce until melted together into a smooth sauce. Set aside and allow to cool.

  2. Mix the spring onions and chicken into the sauce and season. Chill until the party – keep the lettuce leaves and cucumber under damp kitchen paper.

  3. To assemble, add a bundle of cucumber to each lettuce leaf cup, plus a spoon of the chicken mixture. Sprinkle with sesame seeds and sit on a big platter for everyone to dig in. Or simply serve a pile of lettuce leaves alongside bowls of chicken and cucumber.

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Comments (1)

lizleicester's picture
3.75

This is delicious. I've only given it 4 stars because I didn't fully follow the recipe because I have to be dairy free so there was no yoghurt used. Instead, I put a tablespoon of coconut oil to give the right flavour to the melted peanut mixture.

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