Satay Chicken Lettuce Cups
Makes 1 serving

INGREDIENTS
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 heaped tsp (20 g) Peanut butter (The sauce base and most of the fat. Twenty grams looks like less than you expect. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
1 tbsp (15 g) Tamari
Half a lime Lime juice
Half, finely chopped Fresh red chilli
1 clove, about 3 g Garlic
100 g Little gem lettuce (Two heads, leaves separated. The small inner leaves make the best cups.)
60 g Cucumber
20 g Spring onion
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Stir the peanut butter, tamari, lime, crushed garlic and chilli together with two tablespoons of hot water until you have a sauce the thickness of double cream.
2. Slice the chicken into strips a finger wide. Fry them in a sprayed, very hot pan for two minutes a side until golden and no longer pink in the middle.
3. Pour the sauce into the pan, turn off the heat and toss for thirty seconds so it coats the chicken and thickens.
4. Spoon the chicken into the leaves with matchsticks of cucumber and sliced spring onion, and eat with your hands.

Contains peanuts and soya.

RECIPE NOTES
The lettuce is doing the job of the bread, so this lands at 342 kcal. The same filling rolled in a flour tortilla is a different meal.
Tamari rather than soy sauce keeps it gluten-free. They taste nearly the same; soy sauce is brewed with wheat.

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