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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. 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. 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.

Per serving

261 kcalories, protein 39g, carbohydrate 9g, fat 8 g, saturated fat 1g, fibre 2g, salt 2.72 g

Latest comments and suggestions

• Jean

  22 November 2007

  Jean rated and commented on this recipe

  

  This is just fabulous,hot and spicy,but the cucumber cools it down. I served it in the lettuce leaves,and i halved the recipe for 2 people,its so easily halved .This will be a regular dish in our house.

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• cookstar

  27 January 2008

  cookstar commented on this recipe

  Perfect just the way it is!!!!! REALLY TASTY!!!

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• Libbers

  06 February 2008

  Libbers rated and commented on this recipe

  

  Gorgeous! I made it as a main course for my husband & I with 500g Turkey mince instead of chicken. I served it with stir fried vegetables and it was delicious (and there's enough left for another go - yipee!)

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• Libbers

  06 February 2008

  Libbers commented on this recipe

  Forgot to say, I couldn't get Lime Leaves so used 2 teaspoons from a jar of shredded Kaffir Lime Leaves which I got from a supermarket

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• SuperFlip

  28 February 2008

  SuperFlip rated and commented on this recipe

  

  This was a topper! I made it for my girlfriend and she's really a Thailand addict. She loved this recipe! I'm going to make it now for the second time!

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• daveankat

  06 March 2008

  daveankat rated and commented on this recipe

  

  Lovely went down a treat at a dinner party only thing is ive had it many times at our local chinese an it didnt quite match up to theres but a real good effort!!

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• Carly

  30 April 2008

  Carly rated and commented on this recipe

  

  Very easy and very tasty. Have made a few times now and always goes down well. C

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• Canvey Girl

  18 July 2008

  Canvey Girl commented on this recipe

  Had this round a friends for lunch, I would certainly cook it myself.

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• Blatandja

  21 October 2008

  Blatandja rated this recipe

  

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• HappyBunny

  30 October 2008

  HappyBunny commented on this recipe

  This is a 5 * recipe!!! I've made it many times and there's never any left. My children love it as well. Please try it. You won't be disappointed. If you have an Asian shop near you, they often have little packets of frozen lime leaves. I always have some in my freezer.

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Ingredients

• 2 lemon grass
• 4 lime leaves , stalks removed
• 2 red chillies , deseeded
• 3 garlic cloves
• fingertip-length piece fresh root ginger
• 4 skinless chicken breasts
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp chilli powder
• 50ml fish sauce
• 1 red onion , chopped
• 3 tbsp lime juice
• handful each mint , basil and coriander leaves, roughly chopped

TO SERVE

• 3 Baby Gem lettuces , leaves separated
• 1 cucumber , seeds removed and cut into strips lengthways
• 200g bean sprouts
• lime wedges, to serve

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Difficulty and servings

Serves 4 as a light meal or starter

Easily doubled

Preperation and cooking times

Prep 40 mins

Cook 10 mins

Ingredients

• 2 lemon grass
• 4 lime leaves , stalks removed
• 2 red chillies , deseeded
• 3 garlic cloves
• fingertip-length piece fresh root ginger
• 4 skinless chicken breasts
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp chilli powder
• 50ml fish sauce
• 1 red onion , chopped
• 3 tbsp lime juice
• handful each mint , basil and coriander leaves, roughly chopped

TO SERVE

• 3 Baby Gem lettuces , leaves separated
• 1 cucumber , seeds removed and cut into strips lengthways
• 200g bean sprouts
• lime wedges, to serve

Per serving

261 kcalories, protein 39g, carbohydrate 9g, fat 8 g, saturated fat 1g, fibre 2g, salt 2.72 g

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