Iceberg Lettuce Cups with Chicken & Broccoslaw


In a small-medium saucepan over a medium-high heat, fry the seasoned chicken breasts in oil until golden brown on each side. Add fish sauce, soy sauce, coconut sugar, half of the lemon juice and chicken stock to the pan. If the liquid doesn’t cover the chicken, add more stock. Put the saucepan lid on and simmer for 10-12 minutes or until the chicken is no longer pink and can be pulled apart easily.

Remove the chicken breasts and reserve the liquid for the dipping sauce. Using two forks pull the chicken meat apart to form thin ribbons until it is all shredded, and set aside.

Cook the vermicelli noodles according to packet instructions and set aside. Carefully remove and wash and dry the whole lettuce leaves, reserving the best cup shaped leaves for serving. The other leaves that are ripped can be shredded and added to the Broccoslaw.

Fill the lettuce cups with noodles, Broccoslaw, shredded lettuce, bean sprouts, and shredded chicken. Garnish with coriander.

Use the leftover liquid from the cooked chicken as a base for the sauce and add sweet chilli sauce and the rest of the lemon juice, coriander and sesame seeds.