Makes four servings:


1 tablespoon macadamia oil

500g Free Range, organic chicken mince

1 long red chilli, seeds removed and finely chopped

2 centimetre piece of ginger, finely chopped

¼ cup Tamari soy sauce

3 tablespoons maple syrup

227g canned water chestnuts, drained, rinsed and roughly chopped.

½ tablespoon cornflour (dissolved in 2 tablespoons water)

3 Kaffir lime leaves, cut out centre vein, roll into a cigar shape, and then slice very finely

1 iceberg lettuce, trimmed into cups

Carrot, capsicum and spring onion, sliced finely, to garnish

Sweet chilli sauce and lime to serve



  1. Heat the oil in a wok or frypan over medium-high heat.  Add the chicken mince, chilli and ginger and cook, stirring constantly for 2 -3 minutes to break up any lumps.
  2. Add the Tamari and maple syrup and cook for a further 1 -2 minutes until combined.
  3. Add the water chestnuts, stirring to combine.  Check your seasoning at this point – add more Tamari or maple syrup to balance the flavours of sweet and salty.
  4. Add the cornflour mixture into the chicken mixture and stir well until slightly thickened and glossy.
  5. Stir through the kaffir lime leaves.  Take off the heat.
  6. Fill the lettuce cups with the chicken mixture, then garnish with the carrot, capsicum and spring onion.
  7. Serve with sweet chilli sauce and lime wedges.

Note: If you plan on taking this dish to lunch simply shred the lettuce and make a salad with the carrot, capsicum and spring onion. Heat the chicken mixture soon after and then tip this over the top of the salad. Finish with a spoon of sweet chilli sauce and a big squeeze of lime juice to make this recipe really come to life.