Chicken San Choy Bow
Prep time: 
Cook time: 
Total time: 
yield: 4
  • 4-8 lettuce cups (cos or iceberg)
  • Small (200g) tin bamboo shoots
  • 1 medium brown onion
  • 1 small carrot
  • 1 spring onion
  • 1 ½ tablespoons olive oil
  • 1 teaspoon ginger, grated
  • 4 garlic cloves, crushed
  • 500g chicken thigh mince (breast works too)
  • Fresh coriander leaves, to serve
  • Sesame seeds, to serve (optional)
  • Sauce
  • ¼ cup tamari
  • 2 tablespoons maple syrup
  1. Wash lettuce and peel off suitable cups
  2. Place in icy water until serving
  3. Drain bamboo shoots and rinse, set aside
  4. Finely dice onion and carrot
  5. Slice shallots
  6. Grate ginger
  7. Heat oil in a large pan on high heat
  8. Once hot, add the onion, carrot and shallots
  9. Stir until lightly browned
  10. Add grated ginger, crushed garlic and stir through
  11. Add chicken mince, breaking up to cook evenly
  12. Once meat is cooked through, add bamboo shoots and stir
  13. Combine sauce ingredients in a glass jar or mixing bowl
  14. Add to pan and stir through
  15. Cook until sauce is thickened and liquid almost cooked off, stirring frequently
  16. Remove from heat and allow to cool slightly before serving in lettuce cups
  17. Top with fresh coriander leaves and any leftover shallots
Make double and enjoy as leftovers with noodles tomorrow.
Add 1 cup of cooked quinoa to the finished mixture for additional bulk.
Recipe by Nadia Felsch at