Name: Thai minced chicken salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Serves 4 as a light meal or starter
Cuisine: Thai
Ingredients: 2 lemongrass; 4 lime leaves stalks removed; 2 red chillies deseeded; 3 garlic cloves; fingertip-length piece fresh root ginger; 4 skinless chicken breasts; 1 tbsp vegetable oil; 1 tbsp sesame oil; 1 tsp chilli powder; 50ml fish sauce; 1 red onion chopped; 3 tbsp lime juice; handful each mint basil and coriander leaves, roughly chopped; 3 Baby Gem lettuces leaves separated; 1 cucumber seeds removed and cut into strips lengthways; 200g beansprouts; lime wedges, to serve

2 lemongrass
4 lime leaves
stalks removed
2 red chillies
deseeded
3 garlic cloves
fingertip-length piece fresh root ginger
4 skinless chicken breasts
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp chilli powder
50ml fish sauce
1 red onion
chopped
3 tbsp lime juice
handful each mint
basil and coriander leaves, roughly chopped

To serve

3 Baby Gem lettuces
leaves separated
1 cucumber
seeds removed and cut into strips lengthways
200g beansprouts
lime
wedges, to serve

Method

step 1
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.
step 2
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.
step 3
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.