Satay chicken in lettuce cups


2 tsp nut oil
8 spring onions, 6 finely sliced, 2 reserved for decoration
1-2 tsp curry powder
2 tbsp crunchy peanut butter
200g (7oz) cooked chicken, torn into bite sized pieces
80g (3oz) baby corn cut into ½ cm disks
160m (5fl oz) chicken stock
50g (5oz) creamed coconut (or 1 sachet)
2 tsp soy sauce
200g (7oz) cooked brown rice
2 Baby Gem lettuce
Small bunch of coriander
1 lime cut in wedges


  1. In a heavy bottom pan heat the oil and gently cook the sliced spring onions for 2 minutes.
  2. Add the curry powder and peanut butter, cook stirring for 1 min until fragrant then add the chicken and baby corn. Stir to coat with the paste.
  3. Pour in the stock, coconut milk and soy, stir and cook for 10 minutes. If the satay becomes too thick add a little more stock.
  4. While the satay is cooking, slice the two remaining spring onions then tear the leaves from the lettuce and arrange on a serving plate. 
  5. When the satay is ready, spoon a little cooked rice into each lettuce leaf then top with satay, scatter with the spring onions, coriander leaves and squeeze over a few wedges of lime.


Healthy food doesn't have to be boring with these tasty canapés for you and your guests!



Time: 10 mins
Serves: 15 cups
Nutrition: 120 calories, 1g sugars, 3.3g fat, (sat fat 2.3g)