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Lettuce tacos with oriental-marinated chicken
Delicious light tacos where lettuce heart leaves serve as a base for tender chicken marinated in an oriental style, accompanied by grated carrot in a mustard and honey sauce, pickled onion and a crunchy touch of salted peanuts. A quick, fresh recipe full of contrasting textures and flavors.
- Servings: 2
- Cook: 20 min
Ingredients
- 250 g chicken breast, cut into pieces
- 220 g lettuce heart
- 20 ml soy sauce
- 0.5 unit ginger, grated
- 1 unit carrot, grated
- 15 g honey
- 30 g mayonnaise
- 15 ml mustard
- 0.5 unit onion, cut into thin strips
- 20 g salted peanut
- 1 clove garlic, grated
- 1 tablespoon red wine vinegar
- 0.25 teaspoon salt
- tablespoon red wine vinegar
Instructions
- Peel and grate the garlic and half of the ginger. In a bowl, mix the garlic, ginger, soy sauce, a drizzle of olive oil and a splash of red wine vinegar. Add the chopped chicken breast and stir until well coated. Peel and grate the carrot.
- Peel the onion and cut it into thin strips. Place it in a bowl with the red wine vinegar and the salt for pickling. Stir and let marinate until plating.
- Using the bottom of a saucepan or mortar, crush the peanuts in their own bag to chop them.
- In another bowl, mix the mayonnaise, mustard and honey. Add the grated carrot, season with salt and pepper to taste and mix well. Cut off the base of the lettuce hearts to separate the leaves and set aside.
- Heat a drizzle of olive oil in a frying pan over medium heat. Add the marinated chicken and cook for 5–6 minutes, until golden and cooked through.
- On each lettuce leaf place some of the carrot in mustard and honey sauce, add the chicken, top with the pickled onion and sprinkle with the chopped peanuts.
Nutrition (per serving)
- Calories: 452 kcal
- Protein: 34 g
- Carbohydrates: 20 g
- Fat: 19 g
- Fiber: 4 g