handful each mint, basil and coriander leaves, roughly chopped
3 Baby Gem lettuces, leaves separated
1 cucumber, seeds removed and cut into strips lengthways
lime wedges, to serve
Hot and spicy!
If you love your food hot and spicy feel free to add more chilli powder, or use tiny bird's-eye chillies for an extra kick!
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.