Ingredients

 San choy bow mixture

• 1 tsp extra virgin olive oil (EVOO)
• 1 brown onion, diced
• 400g chicken mince
• 200g tinned black beans, drained
• 400g tinned lentils, drained
• 1 large zucchini, diced into 0.5cm cubes
• 2 carrots, diced into 0.5cm cubes
• 1 red capsicum, diced into 0.5cm cubes
• 3 large silverbeet leaves, finely shredded

Marinade

• 1 tsp EVOO
• 1 tsp chilli flakes
• 2 garlic cloves, minced
• 1 tsp minced ginger
• 3 Tbsp fish sauce
• 1 lemon, juiced (or 2 small limes)
• 2 tsp soy sauce or tamari
• 2 tsp honey
• 3 Tbsp hot water

To serve

• 24 lettuce leaves (preferably iceburg cups or cos leaves), washed
• 1 fresh long Thai red chilli, finely sliced
• Handful coriander leaves

Method

1. Place all marinade ingredients into a jar and shake to combine
2. Heat EVOO in a large frypan or saucepan over medium high heat
3. Add brown onion and sautee until fragrant (1-2 mins)
4. Add chicken mince and bash up with a spatula into mince, constantly stirring until just sealed
5. Add carrot and continue to sautee for another 1-2 mins
6. Add zucchini and capsicum and sautee for 3 minutes or until vegetables are just cooked but still crunchy
7. Add lentils, beans, silverbeet and marinade mixture and bring to a simmer, stirring constantly for 3-4 minutes
8. Divide the mixture into 4 bowls and serve each with 6 lettuce leaves