An interesting blend of flavours - the spiciness of the chicken paired with the crispness of the salad. A delectable dish, perfect for a light meal or as a starter.
INGREDIENTS
500g Local Chicken Mince2 lemongrass
4 lime leaves, stalks removed
2 red chillis, deseeded
3 garlic cloves
1 finger-tip length piece of fresh root ginger
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp chilli powder
50ml fish sauce
1 red onion, chopped
3 tbsp lime juice
handful of mint, basil and coriander leaves, roughly chopped
3 baby gem lettuces, leaves separated
1 telegraphic cucumber, seeds removed and cut into strips lengthways
200g beansprouts
Lime wedges, to serve
METHOD
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
Recipe and Image Credit: BBC Good Food