Ingredients

• 1 tsp peanut oil
• 1 small onion, chopped
• 100g button mushrooms, chopped
• 2 tsp minced ginger
• 2 garlic cloves, crushed
• 300g lean chicken mince
• 6 shallots finely chopped
• 2 tbsp MAGGI Oyster Sauce
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• ½ cup coriander leaves, chopped
• 8 larger iceberg lettuce leaves

Method

1. Heat oil in a wok over medium to high heat.
2. Add the onion, mushrooms, ginger and garlic and cook for 2–3 minutes.
3. Add the chicken mince and cook in wok for 3 minutes or until cooked through, breaking up any lumps with a wooden spoon.
4. Add half the shallots, MAGGI Oyster Sauce, soy sauce and lime juice and cook for 2 minutes.
5. Stir to combine sauces.
6. Remove from heat, spoon the mixture into the lettuce cups and top with the coriander leaves and remaining shallot.