Home
recipe-guide
Poultry recipes

Roast chicken in creamy cider sauce

Chicken recipes

Roast chicken in creamy cider sauce

1 hour 40 minutes

Moroccan chicken under a brick

Braai recipes

Moroccan chicken under a brick

1 hour

Haleem

Chicken recipes

Haleem

2 hours

Duck sausage handkerchief pasta

Duck recipes

Duck sausage handkerchief pasta

30 minutes

Chicken-and-jalapeño pies

Chicken breast

Chicken-and-jalapeño pies

20 minutes

Air-fryer gochujang chicken thighs

Air-fryer recipes

Air-fryer gochujang chicken thighs

45 minutes

Self-saucing stuffing pie

Cheese recipes

Self-saucing stuffing pie

1 hour

Butter-glazed smoked chicken

Braai recipes

Butter-glazed smoked chicken

2–2.5 hours

Air-fryer jerk chicken wings

Chicken recipes

Air-fryer jerk chicken wings

20 minutes

Pofdas with butter chicken filling

Chicken recipes

Pofdas with butter chicken filling

20 minutes

Creamy chicken-and-jalapeño samoosas

Chicken recipes

Creamy chicken-and-jalapeño samoosas

10 minutes

Chicken lettuce wraps

Asian recipes

Chicken lettuce wraps

15 minutes

Load more

Chicken lettuce wraps

Serves 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

500 g chicken mince
120 g shiitake mushrooms, sliced
3 garlic cloves, crushed
2 T fish sauce
1 T rice vinegar
2 T dark soya sauce
1 t ground black pepper
salt, to taste
2 heads Romaine lettuce
Tabasco sauce, for serving
Woolworths chilli crunch, for serving

Method

1 Place the chicken and mushrooms in a pan over a medium heat and cook until the liquid has evaporated. Add the garlic, fish sauce, rice vinegar, soya sauce and black pepper. Add salt to taste if necessary. Cook until all the liquids have evaporated.

2 Carefully separate and rinse the lettuce leaves. Pat dry and fill the lettuce leaves with the chicken-and-mushroom mixture, and drizzle over the Tabasco and chilli crunch if using.

Find more lunchbox ideas here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones