Thai chicken bites

• skinless, boneless chicken thighs↗4
• vegetable oil↗2 tbsp tbsp
• shallot↗1

  finely chopped

• pinch dried chilli flakes↗
• fish sauce↗2 tbsp tbsp
• juice

  1 lime

• handful each coriander↗

  mint and parsley leaves, chopped, plus extra to serve

• 4 heads red or green chicory
• 1 red chilli↗

  sliced, to serve

Step-by-step instructions

1. 1

   Chop the chicken thighs into small pieces with a knife until they resemble coarse mince. Heat a wok over a high heat. When smoking hot, add the oil, chicken and shallot. Stir constantly and cook for about 5 mins until the chicken is cooked but not browned. Then stir in 1 tsp water, the dried chilli and fish sauce. Cook for 2 mins more. Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.

2. 2

   To serve, mix the herbs into the chicken mixture. Separate the chicory into individual leaves (you’ll need about 20) and arrange on serving plates. Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chillies.