Chicken Larb Salad

• 1 tbsp vegetable or peanut oil
• 1 lb ground chicken
• 1 stalk lemongrass, pale section only, finely chopped
• 2 cloves garlic, minced
• 1 None fresh long red chili, finely chopped
• 1/4 cup chicken stock
• 1 tbsp fish sauce
• 1/2 tbsp lemon juice
• 2 tsp brown sugar
• 1/2 None small red onion, finely chopped
• 1 cup fresh cilantro, chopped + extra leaves, to serve
• 1/3 cup fresh mint, chopped
• 8 leaves iceberg lettuce

1. Heat oil in a wok or large frying pan over high heat, add ground chicken and stir-fry for 5 mins, or until browned. Add lemongrass, garlic and chili and stir-fry for 1 mins, or until fragrant. Add stock, fish sauce, lemon juice and sugar. Bring to a boil and cook, stirring, for 5 mins, or until liquid has evaporated. Remove from heat. Toss with onion, cilantro and mint. Distribute between lettuce leaves and serve with reserved cilantro leaves.

vegetable, ground chicken, stalk lemongrass, garlic, long red chili, chicken stock, fish sauce, lemon juice, brown sugar, red onion, fresh cilantro, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/21169 (may not work)