Chili Chicken Cups

These cups of lettuce filled with orange chilli chicken make an impressive starter.



  1. Prepare your sauce by grating the orange rind and use two teaspoons of it to combine with all the other ingredients, mixing until the corn flour has dissolved. Set aside. Use the peeled orange to divide into segments to garnish the finished dish.
  2. Coarsely chop the water chestnuts, finely slice the spring onions and the pepper, grate the root ginger.
  3. Prepare the mince by mixing it with soy sauce, vinegar and sesame oil, cover and refrigerate.
  4. Half fill a wok, or large heavy based pan with oil and heat to moderately hot. Carefully add the broken up rice noodles in small batches and fry for 1 – 2 seconds or until they puff up.
  5. Remove and drain on paper towels.
  6. Using a little peanut oil in your wok or large pan add the chicken mince and fry for 2 – 3 minutes breaking up any lumps.
  7. Add the pepper, water chestnuts, ginger and spring onions and toss for 1 – 2 minutes
  8. Remove from the heat and add the noodles, saving a few for decoration. Form the lettuce leaves into 8 cups, trimming the edges if needed and divide the mixture between them, sprinkle the reserved noodles on the top.
Additional Information:
Number of Portions:
Cooking Time:
<1 Hour