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Ground Floor, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Chicken San Choy Bao

Stephanie Malouf Nutrition

Serves 4 mains / 8 entree size

Ingredients

  • 500g lean chicken mince
  • 2-3 tsp coconut oil
  • 8 iceberg lettuce cups
  • 2 garlic gloves, minced
  • 2 tsp ginger, finely grated
  • 2 spring onions, finely diced
  • 230g water chestnuts, diced
  • 1 large celery stem, diced
  • 2 carrots, grated
  • 3 tbsp tamari
  • Coriander to garnish
  • Water if needed

Method

  1. Remove the lettuce cups, wash well, dry and leave in the fridge 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 onions and cook for approx 2 minutes until lightly golden in colour
  3. Add the chicken and mix together, breaking up the chicken into tiny pieces whilst cooking.
  4. When the chicken is almost cooked, add the tamari and cook until the chicken is completely cooked through. You can add a tbsp water if it becomes too dry.
  5. Add the celery, carrot, water chestnuts and cook until all the ingredients are well combined
  6. Remove from the heat and let it cool for a few minutes
  7. When ready to serve, spoon about 1/3 cup of the chicken mixture into the centre of each lettuce cup, ensuring no juice is added as it will make it soggy
  8. Garnish with some coriander and sesame seeds