Recipe Of The Month: Chicken San Choy Bow


 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


  • 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


  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


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