Asian Chicken Buttercups

Inspired by the wraps at  PF Changs and Wagamamas during your travel, try Pi Pantry's version.

  • 1 head of BoomGrow butterhead 

  • 500 grams of minced chicken

  • 1 tablespoon of sesame oil

  • 1 tablespoon of cooking oil

  • 3 chopped garlic cloves

  • 1 teaspoon of white sesame seeds

  • 3 tablespoon of soya sauce mixed with 1 tablespoon of oyster sauce

  • 2 tablespoon of red chili paste

  • Chopped spring onions and chives

Preparing the Butterheads

  1. Place lettuce leaves in ice cold water.

  2. Super tip: Drain and place leaves in a muffin tray so they shape nicely into butter- cups (geddit!).

Making the Asian chicken filling

  1. In a pan, add vegetable oil and sesame oil. Add sesame seeds and chopped garlic.

  2. Add minced chicken meat and let it cook through.

  3. After that, add red chili paste, soya sauce, oyster sauce and stir.

  4. Add chopped spring onions and chives.

  5. Once done mixing and cooking, let the chicken cool down.

  6. Gently place the chicken in the centre of the prepared butterheads.

  7. Garnish the top with chopped peanuts and pomegranate seeds.

  8. Serve immediately.

Developed for BoomGrow by Pi Pantry, because isn’t food after all similar to Pi, offering infinite possibilities combining ingredients, styles and cultures !