Chicken quinoa san choi bao


Here’s a healthy take on a Chinese favourite. Perfect for a beach picnic on Christmas Day or to use up leftover turkey on Boxing Day. 

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Chicken quinoa san choi bao

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  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: 16 lettuce cups 1x
  • Diet: Diabetic



700 grams organic chicken mince

300 grams quinoa, rinsed well

1 x 375 gram can water chestnuts, drained, roughly chopped

1 med-large knob ginger, peeled, finely chopped

2 med hot chillies, chopped

100 ml tamari

50 ml honey as desired

50ml macadamia nut oil

20 ml sesame oil

1 tbsp potato flour (glutenfree)

16 lettuce cups

5 sprigs coriander

Julienne carrot and capsicum strips


  1. Rinse quinoa well and cook with absorption method using 1 cup quinoa to 1.5 cups water
  2. Heat oil in wok and add mince, chillies and ginger cook for a couple of minutes.
  3. Stirring constantly to break up any lumps.
  4. Add tamari and maple syrup and cook further.
  5. Mix in potato flour with little water to thicken slightly. Add to chicken.
  6. Check seasoning, fill into washed and trimmed lettuce cups.
  7. Garnish with sprinkles of carrot, shallot, capsicum and coriander.
  8. Serve some sweet chilli sauce and lime wedges on the side.


  • Prep Time: 20 mins
  • Cook Time: 10-15 mins
  • Category: Chicken
  • Method: Stir fry
  • Cuisine: Modern Chinese




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