Directions

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  1. To prepare the sauce, dissolve the cornflour in water. Mix into a slurry. Add and mix lime juice, fish sauce, red chili flakes, and sugar. Set aside.
  2. Heat oil in a frying pan or wok over medium-high heat. Add ginger, garlic, and green chilies, and sauté for 1 minute until fragrant. 
  3. Add the chicken mince and stir fry on high heat until it’s cooked through and all the water dries out (about 10-15 minutes).
  4. Reduce the flame to medium and add the sauce. Cook for about 1 minute to coat the chicken and the sauce thickens.
  5. Remove from heat and add the onions and herbs. Stir well. 
  6. Spoon filling into a bowl, and serve with lettuce, crushed peanuts, extra herbs, and lime wedges.
  7. You could serve this with peanut sauce or my special dipping sauce.

This recipe was inspired by RecipeTin Eats’ Thai Lettuce Wraps.