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Chicken San Choy Bow

These sweet and savory wok-seared chicken lettuce cups from Caroline Oakley, head chef at Kokomo Private Island in Fiji, make a light, healthy, and super-flavorful entree or appetizer.

Caroline Oakley




Caroline Oakley
 ¼ cup vegetable oil
 ½ lb boneless skinless chicken thighs
 2 tbsp palm sugar syrup
 2 tbsp fish sauce
 juice of one lemon or lime
 ¼ shallot, thinly sliced
 1 clove garlic, thinly sliced
 1 tsp toasted broken rice
 1 tsp dried chile flakes
 ¼ cup chopped cilantro
 ¼ cup chopped mint
 ¼ cup chopped scallions
 8 iceberg lettuce cups
1

Place wok or large skillet over high heat. Add oil and heat until oil is smoking, 3 to 5 minutes.

2

Add chicken to the wok, and cook, stirring continuously, until chicken is cooked and all the juices dry up, about 5 minutes. Add palm sugar syrup, fish sauce, lemon or lime juice, and continuously stir until the liquid thickens and turns caramelized golden brown.

3

In a medium bowl, combine chicken, shallots, garlic, toasted rice, dried chile flakes, and herbs and mix well.

4

Spoon chicken into lettuce cups and serve.

Nutrition Facts

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Serving size