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Chicken San Choy Bau


  • 1 tbsp canola oil
  • 1 white onion, FINELY chopped
  • 1 stick celery
  • 500g chicken mince
  • 1 carrot, grated
  • 150g mushrooms, finely chopped
  • 1/4 cup chopped water chestnuts
  • 2 tbsp chopped bean sprouts
  • 50g finely shredded snow peas
  • 1/4 cup hoisin sauce
  • 1 tsp sesame oil
  • 8 iceberg lettuce leaves
  • 1 Tbsp toasted sesame seeds


  • Heat the oil in a wok or large frying pan over medium high heat. Add the onion and celery and cook for 3-4 minutes or until golden. Add the chicken mince and mix together, breaking the mince up with a fork. Cook for a further 5 minutes.
  • Stir in the carrot, mushrooms, water chestnuts, bean sprouts, snow peas, hoisin and sesame oil and continue cooking for 5 minutes, tossing to coat chicken mix entirely in the sauce.
  • Serve the san choy bau mix spooned into lettuce cups and sprinkle with sesame seeds to serve.
  • NOTE - If preferred, try tossing the san choy bau mince through vermicelli noodles as a stir-fry, or use as a filling for spring rolls or dumplings.