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Ingredients

To serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
HOT AND SPICY!

If you love your food hot and spicy feel free to add more chilli powder, or use tiny bird's-eye chillies for an extra kick!

Recipe from Good Food magazine, October 2007

Goes well with

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A star rating of 4.7 out of 5.49 ratings
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