Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Chicken San Choy Bow

Stephanie Malouf Nutrition


Serves 4


  • 500g lean chicken mince

  • 2 tsp coconut oil

  • 8-12 large lettuce leaves, cos or iceberg works well

  • 2 garlic gloves, minced

  • 2 tsp ginger, finely grated

  • 2 spring onions, finely diced

  • 230g water chestnuts, finely diced

  • 1 large celery stem, finely diced

  • 1 carrot, finely diced

  • ΒΌ cup tamari

  • Optional: Coriande, sesame seeds & chilli to garnish


  1. Pull apart the lettuce leaves, wash well, dry and leave in the fridge wrapped in a tea towel until ready to serve to keep them crisp

  2. In a non-stick pan, heat the oil on medium heat and add the garlic, ginger and spring onion and cook for 2 minutes until fragrant

  3. Add the chicken and carrot and mix everything together, breaking up the chicken into tiny pieces whilst cooking.

  4. When the chicken is almost cooked, add the tamari, celery, water chestnut and cook until the chicken is cooked through and all the ingredients are well combined. Add some warm water to the pan if it becomes too dry and starts to the base

  5. Transfer the chicken mixture into a serving bowl

  6. When ready to serve, spoon the chicken mixture into the center of each lettuce cup

  7. Garnish with some coriander and sesame seeds