Prep Time

10 minutes

Cook Time

15 minutes




1 tsp vegetable oil
300g chicken mince
1 clove garlic, crushed
250ml can Buderim Reduced Sugar Ginger Beer
2 tbsp Oyster sauce
1 tbsp soy sauce
2 spring onions, thinly sliced
230g can water chestnuts, drained and chopped
1 tsp finely grated lime zest
½ cup fresh coriander leaves, chopped
4 large or 6 small iceberg lettuce leaves (see tip)


1) Heat oil in a large frying pan or wok. Add chicken mince and garlic and stir-fry for 2-3 minutes until chicken is browned.

2) Add Buderim Reduced Sugar Ginger Beer, and simmer for 5 minutes or until liquid had reduced by half.

3) Stir in oyster sauce, soy sauce, spring onions, water chestnuts, lime and coriander and cook for further 2 minutes.

4) Spoon mixture into lettuce cups and serve.

Helpful Notes

Tip: To make lettuce leaves for serving, cut out core from lettuce and gently remove leaves one at a time. They can be trimmed to form more of a cup shape.

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