Ching-He Huang's hoisin chicken lettuce cups recipe

• 286 g (10.1oz) chicken breast, de-skinned
• 800 ml (28.2fl oz) water
• 2 garlic cloves, crushed, peeled and finely chopped
• 2.5 cm piece of fresh root ginger, peeled and grated
• 1 medium orange, juice only
• 120 g (4.2oz) hoisin stir fry sauce
• 1 tbsp dark soy sauce
• 150 g (5.3oz) sugar-snap peas, sliced 1cm at an angle
• 250 g (8.8oz) washed and drained gem lettuce, leaves separated
• 1 sprinkling toasted sesame seeds

1. Bring 800ml water to the boil in a medium-sized pan.
2. Add the chicken breasts and poach for 8-10 minutes.
3. While the chicken is cooking, prepare the dressing with the garlic, ginger, and orange juice.
4. Mix in the hoisin stir fry sauce and dark soy sauce in a bowl and set aside.
5. Prepare the sugar-snap peas and gem lettuce and chill in the fridge for 5 minutes.
6. Remove the chicken from the water, drain well and place on a chopping board.
7. With a knife and fork, shred the chicken into bite-size pieces and then let it rest and cool for 5 minutes.
8. In a large bowl, toss the chicken with the sugar-snap peas and orange hoi sin dressing.
9. Place the gem lettuce pieces on a serving plate and spoon the dressed chicken and sugar snap on to each piece.
10. Sprinkle with toasted sesame seeds to serve.

chicken, water, garlic, fresh root ginger, orange, hoisin, soy sauce, sugar, gem lettuce, sesame seeds

Taken from www.lovefood.com/guide/recipes/29267/chinghe-huangs-hoisin-chicken-lettuce-cups-recipe (may not work)