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Asia-styled lemongrass and chilli chicken salad

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 14
Servings 4


  • 10
    sesame oil
  • 22
    ginger, freshly grated
  • 3
    cloves garlic, crushed
  • 2
    Thai chillies, deseeded and finely sliced
  • 1
    stalk fresh lemongrass, very finely sliced
  • 6
    Kaffir lime leaves, crumbled (find these at Asian stores)
  • 10
    brown or palm sugar
  • 400
    chicken mince
  • 30
    lemon juice
  • 30
    fish sauce
  • 15
    low-sodium soya sauce
  • handful of finely sliced mangetout
  • 30
    fresh coriander
  • iceberg, butter or cos lettuce to serve


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.

Read more on: poultry  |  stir-fry

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