Categories: Asian

Ingredients

• 2 tsp cornstarch / corn flour
• 2 tbsp water
• 21/2 tbsp lime juice (1 to 2 limes)
• 11/2 tbsp fish sauce
• 2 tsp brown sugar
• 2 tbsp peanut oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 lemon grass stalk, white part
• only, finely chopped
• 2 birds eye chilli, deseeded and
• finely chopped (adjust to taste)
• 1lb / 500g chicken mince (ground
• chicken)
• 1/2 red onion, cut into 4 wedges
• then finely sliced
• ⅓ cup cilantro / coriander leaves,
• plus extra to garnish
• ⅓ cup mint leaves, plus extra to
• garnish
• 3 tbsp crushed peanuts (optional)
• 4 large or 8 small lettuce leaves, to
• serve (I used iceberg)

Directions

1. Place water and cornstarch (if using) into a small bowl. Mix into a slurry.

2. Add lime juice, fish sauce and sugar and mix to combine. Set aside.

3. Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.

4. Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.

5. Once the chicken turns white and is almost cooked through (about 4 minutes), add the sauce from Step 1. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.

6. Remove wok from heat. Stir through onion, coriander and mint.

7. Spoon into lettuce cups and serve. Garnish with extra mint, coriander/cilantro leaves and peanuts, if using. Alternatively, serve the chicken in bowls with the lettuce cups on the side so people can help themselves.

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