The original recipe was provided by a friend from allrecipes.com.au. I have used the original version and modified it slightly.
Hints & Tips
- You can prepare ahead of time, the ingredients to be mixed in at various stages but do the actual cooking of the chicken just before serving.
- GF, DF
- Category: Chicken, Dairy Free, Entree, Gluten Free
Ingredients
- 2 tablespoons Peanut Oil
- 1 1/2 cups Coriander Leaves
- 4 tablespoons Fresh Mint Leaves, Shredded
- 1 Medium Red Onion, Finely Diced
- 1 teaspoon Soft Brown Sugar
- 1 tablespoon Asian Fish Sauce
- 3 tablespoons Fresh Lime Juice
- 500 grams Chicken Thigh Mince (It is tastier but any chicken mince will do)
- 8 Cloves Garlic, Chopped
- 10 Fresh Red Chillies, Chopped
- 1 Stalk Lemon Grass, Finely Chopped
- 2 tablespoons Grated Fresh Ginger
- 1 Small Head of Cos or 1/2 Small Head of Iceberg Lettuce, Leave Separated
Instructions
- Heat oil in a large non-stick frying pan over medium heat.
- Add ginger, lemon grass, chillies and garlic. Cook for 1 minute, stirring.
- Add chicken mince and cook, stirring for approx 5 minutes or until chicken is cooked.
- Remove from heat and allow to cool slightly.
- Combine lime juice, fish sauce and sugar. Pour over chicken.
- Add onion, mint and coriander, reserving a few coriander leaves for garnish. Toss gently.
- Place salad in a large bowl, garnished with coriander leaves. Place lettuce leaves in a separate bowl.
- Guests can help themselves to a lettuce leaf and scoop portions of salad onto the lettuce leaves to form a parcel for eating.
Katie says
Love this Recipe Kay. So fresh and healthy.
Kay Shafi-Roden says
Thanks Katie, enjoy!