Sang Choy Bow
Recipe type: chicken
  • 3 tablespoons olive oil
  • 700g chicken mince
  • 1 onion
  • 1 clove garlic
  • 11⁄2 tablespoons grated fresh ginger
  • 1 red chilli
  • 1 tablespoon (20ml) soy sauce or tamari sauce
  • 2 tablespoons (40ml) oyster sauce or coconut aminos
  • handful of fresh mint
  • iceberg lettuce cups
  1. Finely chop onion, crush garlic, grate ginger, finely chop chilli (remove seeds).
  2. In a large frying pan add two tablespoons of oil and heat. On a high temperature add chicken and cook.
  3. Stir continuously and break up the mince as it cooks.
  4. Remove the chicken mince from the frying pan and set aside.
  5. On a low heat add some more oil and cook onion. Cook for a couple of minutes.
  6. Add garlic, ginger and chilli and cook for another couple of minutes.
  7. Add the chicken back into the frying pan.
  8. Add the soy and oyster sauce.
  9. Cook for a couple of minutes, combining all ingredients.
  10. If you are intending to eat straight away, allow to cool a little before serving.
  11. Spoon mixture into cups and top with roughly chopped mint and enjoy! I made smaller and bigger sizes so they would be easy for the kids to eat.
Recipe by Planning With Kids at