1 brown onion, diced

1 long red chilli, sliced thinly and deseeded

1 zucchini, finely diced

5 button mushrooms, finely diced 

500g chicken mince

150g string beans, tips and tails off and halved 

Salt and pepper to taste

2 garlic cloves, crushed 

1 tbsp oyster sauce

3 tbsp soy sauce

1/2 lime, juiced

10 cos lettuce leafs, washed 

1 tbsp. olive oil, for cooking

Japanese Mayonaise to serve

1. On a non-stick pan, heat olive oil over medium to high heat.  
2. Add onion, garlic and chilli into the pan and stir for 2 minutes. 
3. Add mushrooms and zucchini and leave to cook for 5-7 minutes. 
4. Add chicken mince into the pan and begin to break up with small pieces using a wooden spoon. Season with salt and pepper. Cook for a further 5 minutes. 
5. Add beans to the pan and leave to cook for 2-3 minutes. 
6. Add oyster sauce, lime and soy sauce and stir to ensure the flavour is evenly spread. 
7. Spoon some mixture into the lettuce cup. If you would like, squeeze a small amount of kewpie for some extra flavour.