Honey Soy Chicken Lettuce Cups
Load up iceberg lettuce cups with rice, slaw, honey soy chicken strips and sliced avocado for a satisfying budget-friendly dinner.
Ingredients
- 500g chicken breast fillets, thickly sliced
- 1/3 cup Soy And Honey Sauce 250ml
- 1 iceberg lettuce
- 2 tsp extra virgin olive oil
- 450g microwave long-grain white rice
- 350g kaleslaw kit
- 1 Hass avocado, sliced
Method
- Toss chicken strips with half of the marinade. Place in fridge for 10 minutes to marinate.
- Separate lettuce leaves into 8 cups.
- Heat half of the oil in a large frying pan over medium-high heat. Add half of the chicken and cook for 2 minutes each side or until cooked through and browned. Transfer to a plate. Repeat with remaining oil and chicken. Return all chicken to pan with remaining marinade. Toss to combine. Remove from heat.
- Heat rice according to packet instructions. Reserve slaw kit dressing and seed mix. Divide half of the rice, slaw, chicken and avocado among lettuce cups. Drizzle with dressing and sprinkle with seed mix. Serve with remaining rice.
