Thai Chicken Lettuce Cups

Serves 4

INGREDIENTS

• 1 tablespoon vegetable oil
• 4 garlic cloves, chopped
• 1 teaspoon grated ginger
• 1 long red chilli, seeds removed, chopped, plus extra finely sliced chilli to serve
• 500g Lilydale Free Range Chicken Mince
• 4 kaffir lime leaves, finely sliced
• 2 tablespoons fish sauce
• 1 tablespoon kecap manis
• 1 tablespoon brown sugar
• 200ml chicken stock
• 1 cup Thai basil leaves
• 2 tablespoons chopped roasted peanuts
• 4 spring onions, thinly sliced
• Leaves from 1 butter lettuce
• Boiled jasmine rice, to serve (optional)

METHOD

1. Heat the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and cook for 1 minute. Increase heat to high, add chicken and cook, stirring constantly, for 5-6 minutes until cooked through.
2. Add the shredded lime leaves, fish and oyster sauces, kecap manis, brown sugar and stock, and cook for a further 1-2 minutes.
3. Remove from the heat and stir in basil and nuts.
4. Serve chicken on lettuce leaves topped with spring onion and chilli, accompanied by boiled rice if desired.