1 x 225g can water chestnuts, drained, rinsed and finely chopped
2 red peppers, finely chopped
4 spring onions, finely chopped
1 little gem lettuce (90g), washed, leaves separated
5 A DAY: 1.5
To make the marinade, add the garlic, ginger, hoisin sauce, soy sauce, vinegar and lime juice to a large bowl and mix.
Place the chicken, chestnuts, red pepper and spring onions into the bowl and stir, thoroughly coating the meat and vegetables with the marinade.
Coat a large pan in spray oil and warm over a high heat. Transfer the chicken and vegetables to the pan and stir continuously for about 3–4 minutes, or until the chicken is cooked through and the pepper is tender.
Spoon the mixture into the centre of the lettuce leaves and serve.