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1
1/2
2
tablespoons
4
teaspoons
2
teaspoons
1
tablespoon
2
cloves
2
2
250 g
125 g
6
125 g
2
tablespoons
2
tablespoons
1/4
1/4
To serve :
Lettuce leaves
Nuoc cham sauce
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Limes, squeezed and juiced
Vietnamese fish sauce
Clear honey
Corn flour
Vegetable oil
Garlic, finely minced
Spring onions, finely minced
Small red chilies, finely sliced
Boneless, skinless chicken breast, finely chopped
Water chestnuts, chopped
Shiitake mushrooms, soaked and finely chopped
Bean sprouts
Crushed roasted peanuts
Chopped mint leaves
Salt
Pepper
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Method :
-
Combine the lime juice, fish sauce, honey
and corn flour in a bowl and set aside.
-
Heat the oil in a wok and stir fry the
garlic, spring onions and chilies for 1 minute.
-
Add the chicken, water chestnuts and
mushrooms.
-
Stir fry for 2-3 minutes, until the
chicken is cooked through.
-
Stir the sauce in the bowl and add it to
the wok with the bean sprouts. Season to taste with salt and pepper.
-
Stir fry for 1 minute, then add the
peanuts and mint.
-
To serve, turn all the mixture out on the
centre of a warmed platter and arrange the lettuce leaves around it.
-
To eat it, place some of the chicken
mixture on a lettuce leaf, fold it up and dip it into the sauce.
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