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Thai chicken salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 18.20 gm peanut oil
  • 1 stick lemongrass, white part only, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 1 red onion, halved, finely chopped
  • 750g chicken mince
  • 191.25 gm chicken style liquid stock
  • 1 lime, juiced
  • 2 tsp grated palm sugar (see Notes)
  • 125.00 ml chopped coriander leaves
  • 82.50 ml chopped mint leaves
  • 1 baby cos lettuce, leaves separated
  • 40.00 ml chopped peanuts
Instructions:
  • 1. Preheat a wok over high heat until sizzling. Add oil, lemongrass, chili, and onion. Stir-fry for 2 minutes. Add the mince and stir-fry for 5 minutes, using a wooden spoon to crumble the meat.
  • Pour savory stock into the wok and bring it to a boil. Lower the heat to medium-low and let it simmer for 15 minutes until the stock is absorbed. Finish by stirring in 2 tablespoons of lime juice, fish sauce, sugar, and fragrant herbs. Enjoy!
  • On serving plates, layer fresh lettuce leaves with flavorful chicken mixture, sprinkle with crunchy peanuts, and serve warm or at room temperature.

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