LEMONGRASS CHICKEN LETTUCE CUPS

SERVES 4

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.