The finished recipe. Satay Chicken Lettuce CupsIngredients 1 to 6. 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 GarlicIngredients 7 to 10. 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.)Step 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.Step 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.Step 3. Pour the sauce into the pan, turn off the heat and toss for thirty seconds so it coats the chicken and thickens.Step 4. Spoon the chicken into the leaves with matchsticks of cucumber and sliced spring onion, and eat with your hands.
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