500g skinless/boneless Chicken Breast (chopped to small dice)
1 cup quinoa (cooked to packet directions)
300g water chestnuts, drained & chopped (optional)
2 cloves of garlic, chopped
1 large knob ginger, chopped
2 medium chillies, chopped
½ cup light soy sauce (or tamari)
¼ cup maple syrup
2Tbsp macadamia nut oil
1Tbsp sesame oil
1Tbsp corn flour (or potato flour)
Cos Lettuce leaves
Handful fresh coriander
Some carrot & capsicum, fine strips
Cook quinoa and set aside.
Heat oil in wok or large pan, add chicken, water chestnuts, chillies and ginger and cook for a couple of minutes, stirring constantly to break up any clumps.
Add soy sauce and maple syrup and cook further. Mix corn flour in a small amount of water, add to mixture to thicken and get it to a glossy appearance.
Check seasoning. Turn off heat, add quinoa and half the coriander (chopped), toss to combine.
Fill into washed lettuce cups and garnish with a sprinkle of carrot, capsicum and coriander.
(optional: serve with sweet chilli sauce and lime wedges)