Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Make the sauce
Peel and grate ginger. Combine with lime zest and juice, 2 tbsp sweet chilli sauce and 2 tbsp sesame oil. Set aside.
3. Prepare the lettuce
Separate and rinse lettuce leaves. Set aside.
4. Cook the onion & chicken
Heat a frypan over medium-high heat with 1 tbsp sesame oil. Slice and add onion. Cook for 3-4 minutes until softened. Add chicken mince and 1 tsp Chinese five spice. Cook for 6-8 minutes until cooked through.
5. Add the vegetables & sauce
Add corn kernels to pan along with cabbage. Cook for 3-4 minutes until softened. Toss in rice and stir sauce through. Season to taste with salt and pepper.
6. Finish and plate
Serve lettuce cups at the table with chicken filling and peanut/shallot mix for garnish.
Keep lettuce chilled in the fridge until serving for extra crispness.
You could also use sauces such as hoisin or soy sauce instead of sweet chilli sauce.
Brown rice, 300g
Baby cos lettuce, 2 pack
Red onion, 1/2 *
Chicken mince, 600g
Corn cobs, 2
Red cabbage, 1/2 bag (200g) *
Roast peanut/fried shallots, 1 packet (40g)
From your pantry
Salt, pepper, sweet chilli sauce, sesame oil, Chinese five spice