Thai minced chicken salad

• lemongrass2
• lime leaves4

  stalks removed

• red chillies↗2

  deseeded

• garlic cloves↗3
• fresh root ginger↗fingertip-length piece

  fingertip-length piece

• skinless chicken breasts↗4
• vegetable oil↗1 tbsp tbsp
• sesame oil↗1 tbsp tbsp
• chilli powder↗1 tsp tsp
• fish sauce↗50ml ml
• red onion↗1

  chopped

• lime juice↗3 tbsp tbsp
• mint↗handful each

  handful each basil and coriander leaves, roughly chopped

• Baby Gem lettuces↗3

  leaves separated

• cucumber↗1

  seeds removed and cut into strips lengthways

• beansprouts200g
• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.