These low-carb, Asian-style chicken and lettuce cups are delicious as finger food for a party or a pre-dinner nibble.
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
For the sauce, mix all of the ingredients, except the cornflour, together in a bowl. Set aside.
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.
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.
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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