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Avocado san choy bow

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins


 500g chicken mince
 2 green spring onions, finely chopped
 1 garlic clove, finely chopped
 1cm piece fresh ginger, finely grated
 2 tsp sesame oil
 ½ cup chopped coriander leaves
 8 iceberg lettuce leaves, trimmed
 1 firm ripe avocado, cut into 1cm cubes
 thinly sliced red chilli, to garnish

Combine chicken mince, onions, garlic, ginger and oil in a bowl.


Heat a wok over high heat. Stir fry chicken mixture until golden brown and cooked through. Remove from heat and stir through coriander.


Divide mixture among lettuce leaves and top with avocado. Sprinkle with chilli.


TIPS - You could use pork or turkey mince in this dish for a change. We used iceberg lettuce leaves, but you could use butter lettuce or even Chinese cabbage, trimmed into cup shapes.

Nutrition Facts

Serving Size 4

Servings 4