Chilli Chicken Parcels

Total Time
Prep 10 mins
Cook 10 mins

This is a great recipe adapted from an Australian Institute of Sport cookbook... so it must be good for you! Good for an appetizer at a big dinner party, or on its own for a main meal.

Ingredients Nutrition


  1. Spray pan with oil and heat.
  2. Cook onion until soft.
  3. Add chicken mince, garlic and ginger. Cook until chicken is browned.
  4. Add pepper, cook until soft.
  5. Add fish sauce and sweet chilli sauce to taste.
  6. Add cilantro.
  7. Scoop one spoonful of rice and one spoonful of chicken mixture into a lettuce leaf. Parcel it up to eat with your hands. Yum-o!
  8. Based on NataschAnn's helpful comments I have made some improvements to this recipe. Firstly, I have changed step 6 to read "cilantro" instead of "coriander". They are one in the same, in Australia we call it coriander, and that's what I had written in the ingredients section. However, the Zaar's automatic ingredient formatter changed my coriander to cilantro and confusion has ensued! That'll learn me -- Second, I have rewritten step 7 so it is clearer to understand. The original intent of this recipe is to keep the rice separate from the chicken mixture, but really it's up to you - feel free to combine them before spooning into the lettuce, like in Stormylee's pic (which is beautiful by the way, thank you Stormylee!). I hope this clears up any issues. Thanks again for the constructive criticism.


Most Helpful

These were pretty tasty. My husband and son both thought that they were lacking in flavor, my daughters and I thought they were fine. My husband ended up using some Hot Sesame Chili oil on his and liked them better that way. When I got to the part about adding the Coriander, I wasn't sure how much to use, as it's not indicated in the ingredient list. I also was not certain when to add the cilantro or the rice. I think the instructions could have been a little clearer.

NataschAnn July 13, 2006

Yummy and different - loved the crunchiness of the lettuce wrap! I used only about 3-4 cups of cooked rice and didn't miss more! I also cooked the rice in chicken stock for more flavour. Next time I'll use half hot chili sauce and half sweet for an added kick, and add a lot more cilantro (I really like my cilantro! :-). A lovely recipe, quick to make, light and tasty, thanks for sharing!

stormylee April 23, 2006

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