Chicken San Choi Bao

These make delicious little appetisers or tapas for when you are entertaining, or can be a quick and easy meal to prepare for dinner. I used chicken this time, but there is no reason why you can't change the protein or even have it purely vegetarian. The best thing about this recipe is that you can add any vegetables that you have in your fridge at the time.


1 cos or iceburg lettuce
1 tablespoon coconut oil
600g chicken mince
1 zucchini
5 shitake mushrooms
100g snow peas
2 small bunches bok choy


½ cup tamari
¼ cup raw honey
1 garlic clove, minced


Prepare marinade and set aside.
Finely dice all vegetables.
Heat coconut oil in hot wok.
Add chicken mince and as it is cooking break it up into small pieces. Once chicken is mostly cooked, add diced vegetables and marinade. Mix well and cover with lid.
Whilst mixture is cooking, gently peel leaves of lettuce so that they remain whole. Wash well, dry and set aside.
Cook mixture for about 10-15 minutes until all vegetables are soft and have absorbed flavour of marinade.
Place 2-3 heaped tablespoons of the mixture in the lettuce cups and enjoy.

Serves 4-6 people


Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.