Chicken with Baby Corn in Lettuce Wrap

Kids will enjoy the sweetness and crunch of baby corn, carrots, and beans—a great way to introduce them to the joy of vegetables.


Serves 3  Prep Time 15 minutes  Cook Time 15 minutes

250 grams chicken fillet, cubed

For the marinade
1 teaspoon chopped garlic
1 teaspoon gin
1 teaspoon oyster sauce

For the seasoning
1 tablespoon oyster sauce
1 tablespoon gin
1/2 cup soup stock
sugar, salt, and white pepper to taste

For the sauce
1/4 cup hoisin sauce
1/2 cup water
1 tablespoon gin
1 tablespoon sugar
1 teaspoon ginger juice

For the vegetables
2 tablespoon corn oil
3 pieces ginger, sliced
1 tablespoon onions, chopped
1 tablespoon garlic, chopped
10 pieces baby corn, sliced into 4 parts
1/3 cup carrots, diced
10 pieces Baguio beans, sliced thinly
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame oil

For the topping
6 pieces iceberg lettuce
1/2 cup cashew nuts (toasted and chopped)

1  Mix together the chicken with the marinade. Set aside.

2  In a bowl, combine all the seasoning ingredients. Set aside.

3  In a saucepan, combine all the ingredients for the sauce and let simmer until thickened.

4  Prepare the vegetables: Heat the wok then add corn oil. Briefly stir-fry the ginger, onion, and garlic until fragrant then add the chicken. Toss for a few seconds then add the baby corn, carrots, Baguio beans, and seasoning mixture. Thicken the sauce with cornstarch and water, then add sesame oil. Toss everything together and transfer to a plate.

5  To assemble: Wash and dry lettuce leaves. Fill the lettuce with chicken filling and top with toasted cashew nuts and hoisin sauce. Arrange on a serving platter and serve immediately.

Photography by Miguel Nacianceno | Food Styling by Katherine Sion | Prop Styling by Sharlene Tan