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1. Cook the chicken in the stock in a frying pan until it turns white and the stock evaporates. Add the ginger, garlic, lemongrass and chilli and keep cooking for another 3 minutes. Take off the heat and stir in the fish sauce and lime juice.
2. Stir in the herbs and serve with lettuce leaves and cucumber batons.

Per serving

128 kcalories, protein 23.3g, carbohydrate 1.9g, fat 3.1 g, saturated fat 1.1g, fibre 0.2g, salt 1.83 g

http://www.bbcgoodfood.com/recipes/6575/

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Ingredients

• 400g minced chicken (buy minced or whizz chicken thigh fillets in a food processor)
• 100ml chicken stock
• a thumb-sized piece root ginger , grated
• 2 garlic cloves , finely chopped
• 1 stalk lemon grass , woody outer leaves removed, finely chopped
• 2 red chilli , finely chopped
• 2 tbsp fish sauce
• 3 tbsp lime juice
• a small handful mint and coriander leaves
• Little Gem lettuce leaves and cucumber batons to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 400g minced chicken (buy minced or whizz chicken thigh fillets in a food processor)
• 100ml chicken stock
• a thumb-sized piece root ginger , grated
• 2 garlic cloves , finely chopped
• 1 stalk lemon grass , woody outer leaves removed, finely chopped
• 2 red chilli , finely chopped
• 2 tbsp fish sauce
• 3 tbsp lime juice
• a small handful mint and coriander leaves
• Little Gem lettuce leaves and cucumber batons to serve

Per serving

128 kcalories, protein 23.3g, carbohydrate 1.9g, fat 3.1 g, saturated fat 1.1g, fibre 0.2g, salt 1.83 g

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