Korean Chicken Mince Lettuce Cups
Makes 1 serving

INGREDIENTS
160 g Chicken breast mince (Weighed raw.)
2 tsp (12 g) Gochujang
10 g Soy sauce
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tsp, about 4 g Toasted sesame oil
A splash Rice vinegar
100 g Little gem lettuce (Two heads, leaves separated into cups.)
60 g Carrot
30 g Spring onion
5 g Sesame seeds

METHOD
1. Mix the gochujang, soy, vinegar and a tablespoon of water in a cup.
2. Fry the mince in the sesame oil over a high heat, breaking it up, for five minutes until it browns and the liquid has cooked off. Add the garlic and ginger for the last minute.
3. Pour in the sauce and stir for a minute until it coats the mince and looks sticky.
4. Spoon into the lettuce leaves with the grated carrot, spring onion and sesame seeds, and eat with your hands.

Contains gluten cereals, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Lettuce in place of rice is what puts this under 350 kcal. The same mince over 120 g of rice is about 500.
Chicken breast mince gives up a lot of water in the pan. Let it cook off completely before the sauce goes in or the cups go soggy.

Full recipe: https://www.getfuel8.com/recipes/korean-chicken-lettuce-cups
