Thai recipe for 4 as a light meal or starter people, takes only 10 mins; recipe has lemongrass, lime leaf, red chilli, garlic clove, root ginger, chicken breast, vegetable oil, sesame oil, chilli powder, fish sauce, red onion, lime juice, mint, baby gem lettuce, cucumber, beansprout and lime.
Thai minced chicken salad
Course: Thai
Servings
4 as a light meal or starter
servings
Prep time
40 mins
Ingredients
- Chilli Powder: 1 tsp chilli powder
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 3 garlic cloves
- Chicken Breast: 4 skinless chicken breasts
- Red Chilli: 2 red chillies, deseeded
- Red Onion: 1 red onion, chopped
- Lime Juice: 3 tbsp lime juice
- Mint: handful each mint, basil and coriander leaves, roughly chopped
- Lime: lime wedges, to serve
- Sesame Oil: 1 tbsp sesame oil
- Cucumber: 1 cucumber, seeds removed and cut into strips lengthways
- Root Ginger: fingertip-length piece fresh root ginger
- Fish Sauce: 50ml fish sauce
- Lemongrass: 2 lemongrass
- Baby Gem Lettuce: 3 Baby Gem lettuces, leaves separated
- Beansprout: 200g beansprouts
- Lime Leaf: 4 lime leaves, stalks removed
Directions
- 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.
