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Add a photoServings: 4
Ingredients
- 275 gm Boneless, skinless chicken breast
- 1 x Lettuce heart
- 1 Tbsp. Sesame paste (tahini) or possibly Subst 1 Tbsp creamy peanut butter mixed with:
- 1 tsp Sesame seed oil
- 1 Tbsp. Light soy sauce
- 1 Tbsp. Vinegar
- 2 tsp Chilli sauce
- 1 tsp Sugar
Directions
- Put the chicken in a saucepan and cover with cool water. Bring to the boil, then reduce the heat and simmer gently for 10 mins. Remove chicken from the pan, reserving the liquid. Beat the chicken with a rolling pin till soft, then pull the meat into shreds with your hands. Leave to cold.
- Cut the lettuce leaves into shreds and place on a serving dish. Arrange the chicken shreds on top.
- Mix the sauce ingredients with a few Tbsp. of the reserved cooking liquid.* Pour proportionately over the chicken. Toss the ingedients just before serving, or possibly at the table.
- * I would let the chicken stock continue to simmer and reduce, then use the concentrated stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 9 | 15% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 26mg | 9% |
| Sodium 270mg | 11% |
| Potassium 131mg | 4% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.14g | 1% |
| Protein 10.74g | 17% |
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