Name: Lemongrass chicken lettuce cups
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 boneless skinless chicken thighs, minced; 2 tablespoon lemongrass, finely diced; 2 kaffir lime leaves, shredded; 1 tablespoon fish sauce; 1 heaped teaspoon brown sugar (optional); 1 red chilli, sliced; 1/4 teaspoon sea salt; 2 tablespoon cooking oil; 1 buttercrunch lettuce; 2 limes, quartered, to serve; 6 cherry tomatoes, halved; 1/2 cucumber, thinly sliced; small handful of mung bean sprouts; small handful each of fresh coriander and mint; 2 teaspoon sesame seeds

Lemongrass chicken lettuce cups

Mince is a great economical ingredient to have on hand and these lemongrass chicken lettuce cups filled with plenty of fresh, fibre-filled ingredients combine to create a tasty gluten-free dinner.

Serves 2

Cook

30M

Ingredients

4 boneless skinless chicken thighs, minced

2 tablespoon lemongrass, finely diced

2 kaffir lime leaves, shredded

1 tablespoon fish sauce

1 heaped teaspoon brown sugar (optional)

1 red chilli, sliced

1/4 teaspoon sea salt

2 tablespoon cooking oil

1 buttercrunch lettuce

2 limes, quartered, to serve

6 cherry tomatoes, halved

1/2 cucumber, thinly sliced

small handful of mung bean sprouts

small handful each of fresh coriander and mint

2 teaspoon sesame seeds

Method

1.Mix the chicken mince, lemongrass, kaffir leaves, fish sauce, brown sugar, chilli and salt together. Put the oil in a nonstick pan and fry the mixture until it begins to caramelise.

2.Serve alongside the lettuce cups and other condiments. This way, everyone gets to help themselves and personalise their own little green package. I cram lots of mung beans and herbs into mine!