that's life (Australia)
LEMONGRASS CHICKEN LETTUCE CUPS
PREP AND COOK: 20 MINS
500g chicken mince
4 green spring onions, thinly sliced, plus extra, to garnish
1 small red capsicum, thinly sliced
1 carrot, shredded
2 tblsps lemongrass paste
2 tsps garlic paste
2 tblsps sweet chilli sauce
1 tblsp soy sauce
1 tblsp lime juice
Baby cos lettuce leaves and lime cheeks, to serve
1 Heat a lightly oiled large wok over a high heat. Add chicken in two batches. Cook, breaking up mince with a wooden spoon, for about 2 to 3 minutes, or until almost cooked. Remove from wok.
2 Add onions to heated, oiled wok with capsicum, carrot, lemongrass and garlic. Cook, stirring, for about 2 minutes, or until tender. Return chicken to the wok with combined sauces and lime juice. Cook, stirring, until hot. Remove from heat. 3 Spoon hot chicken mixture into leaves. Serve with lime cheeks. Garnish with extra onions.