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For the Sauce:

  • Water 200 ml
  • Rice Vinegar 30 ml
  • Garlic, minced 10 g
  • Ginger, paste 5 g
  • Sambal Oelek 20 g
  • Plum sauce 20 g
  • Hoisin sauce 20 g
  • Coriander leaves, chopped 10 g
  • Roasted Sesame Seeds 10 g
  • Sesame oil 5 ml
  • Soy sauce 50 ml

Prepare the Cups:

  • Chicken thighs, boneless, diced 1 kg
  • Carrot, diced 60 g
  • Celery, diced 150 g
  • Red bell pepper, diced 150 g
  • Sugar snap peas, diced 150 g
  • Onion red, diced 50 g
  • Ginger and Garlic Paste 20 g
  • Mung beans sprouts, halved 80 g
  • Shitake mushroom, caps sliced 60 g
  • Spring onions sliced 30 g
  • Peanuts, roasted crushed 50 g
  • Wonton wrappers 10 pc
  • Black sesame 10 g
  • Iceberg Lettuce Leaves 1 kg
  • Oil 60 ml
  1. For the Sauce:

    • Combine all the ingredients in a bowl and set aside. Stir again just before using.
  2. Prepare the Cups:

    • Heat 2 tablespoons oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes.
    • Add the ginger, garlic, sprouts and shiitakes. Add 1/4 quantity of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
    • Wipe out the skillet. Heat the remaining 4 tablespoons oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with Knorr Chicken Stock Powder.
    • Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.