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Gochujang Pulled Chicken Lettuce Cups
Gochujang Pulled Chicken Lettuce Cups

Gochujang Pulled Chicken Lettuce Cups

with Pickled Radish and Peanuts

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:
Keto
•Lower Carb
•Spicy
•High Protein
Allergens:
Egg
•Mustard
•Sesame
•Soya
•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

290 grams

Slow Cooked British Chicken

100 grams

Radishes

15 milliliter(s)

Rice Vinegar

2 unit(s)

Baby Gem Lettuce

1 unit(s)

Spring Onion

64 grams

Mayonnaise

(Contains: Egg, Mustard)

40 milliliter(s)

Sesame Oil

(Contains: Sesame)

30 grams

Gochujang Paste

(Contains: Soya)

1 pinch

Chilli Flakes

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Nutritional information

Energy (kJ)2665 kJ
Energy (kcal)637 kcal
Fat43.8 g
of which saturates7.4 g
Carbohydrate15.8 g
of which sugars10.1 g
Protein44.7 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Oven dish
•Aluminum Foil
•Small Bowl
•Rolling Pin
•Pan

Instructions

Cook the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the chicken from the packaging. Place in an ovenproof dish along with the juices, season with salt and pepper, and cover loosely with foil.

When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

Pickle the Radish
2

Trim and thinly slice the radishes.

Put the radishes into a small bowl and add the rice vinegar and a pinch of salt, mix together and set aside to pickle.

Prep the Veg
3

Trim the root from the baby gem lettuce, then peel off as many big leaves as you can.

Trim the spring onion and thinly slice on an angle.

Arrange the lettuce leaves on your plates ready for serving. Spread the mayonnaise evenly onto the lettuce cups.

 

Make the Glaze
4

Heat the sesame oil in a medium pan on a medium-high heat.

Once hot, add the gochujang paste and chilli flakes (careful - they're hot). Reduce the heat to medium-low and simmer the sauce until slightly thickened, 4-5 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Shred the Chicken
5

Once the chicken is cooked, remove from the oven and reserve 1 tbsp of cooking juices per portion. Then, discard the foil and any remaining cooking juices. 

Use two forks to shred the chicken as finely as you can. Add the chicken and the reserved juices to the gochujang sauce and toss to coat. 

Serve
6

Fill each lettuce cup with the gochujang glazed shredded chicken.

Top with the pickled radish and sping onion.

Garnish with the crushed peanuts.

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