Made with 

 © 2019 Mikayla Norton 

Satay Stirfry Lettuce Wraps

STAR INGREDIENT

The wholegrain rice and the chicken used in this recipe are both great sources of the oft-overlooked trace element chromium which helps with blood sugar control and the regulation of glucose activity in the body. 

Delicious, fresh and oh-so-easy to make, this is a family favourite in our house! The rich, flavoursome satay sauce goes so well with the fresh, crunchy lettuce leaves. The stir-fry is packed with colourful veg and so full of vitamins, minerals and antioxidants. 

Serves: 

4

Time: 

30 mins

Ingredients
  • 300g chicken thighs, de-boned and diced

  • a little oil for frying

  • 1 large yellow pepper

  • 150g mushrooms

  • 2 large carrots

  • 2 red onions

  • 100g or a large handful of green beans 

  • 1-1 and 1/2 cups of brown bastmati rice 

  • 1 large head of romaine lettuce

For the Sauce:

  • 2 heaped tbsp crunchy peanut butter

  • 3 tbsp soy sauce

  • 2 cloves of garlic, crushed or finely chopped

  • 1 thumb-sized piece of ginger, peels and finely chopped 

  • 1 tbsp honey 

  • 1 medium red chilli, finely chopped (deseed this and discard the seeds if you don't want it too hot) 

Method
  1. Rinse and cook the rice according to the instructions on the pack 

  2. Heat a little oil in a large frying pan and cook the diced chicken thighs until just browned and remove from the pan 

  3. Slice the pepper, carrots, beans, onions and mushrooms into similar sized pieces and add to same pan, fry for a few minutes and then add a splash of water, the steam will help the veg cook

  4. While this is cooking make the sauce by combining all the ingredients and mixing well 

  5. Once the veg is just tender but still has a little crunch add the chicken back in and the sauce, stir for a few minutes until heated through and well-combined

  6. Chop the bottom end of the lettuce off so that the leaves come away easily and peel the leaves off, trying not to tear them 

  7. Drain the rice and serve, the lettuce leaves can be used as "wraps" filled with a little rice and the stirfry

Make it your own:

For a vegan version replace the chicken with tofu and the honey with a tbsp of brown sugar. 

You could easily swap out the chicken for strips of beef, diced pork, diced turkey thigh or some prawns. 

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 

4.5