Asia-styled lemongrass and chilli chicken salad

SHAPE
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

10.00 ml sesame oil
22.00 ml fresh ginger — grated
3.00 garlic — cloves, crushed
2.00 thai chilli — finely chopped
1.00 lemongrass — finely sliced
6.00 kaffir lime leaves
10.00 ml brown sugar — or palm sugar
400.00 g chicken mince
30.00 ml lemon juice
30.00 ml fish sauce
15.00 ml soy sauce — low sodium
0.00 mangetout — sliced
30.00 ml fresh coriander
0.00 lettuce — iceberg, butter or cos
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Method:

Chop and measure all the ingredients before you begin.
Heat sesame oil in a large frying pan or wok.
Add ginger, garlic, chillies, lemongrass, Kaffir lime leves and sugar.
Stir-fry for about 45 seconds.
Add chicken mince and 30 ml hot water.
Stir-fry using a ‘chopping’ action with a wooden spoon or spatula to form a chicken crumble, about 3 to 5 minutes.
Add lemon juice, fish sauce, soya sauce and mangetout.
Cook for a further 2 minutes.
Remove from heat, stir in coriander, and pile immediately into lettuce leaves for serving.



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