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08 September 2014,17:36 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Blend the lemongrass, chillis, garlic, and ginger in a food processor until finely chopped. Set aside. Blend the chicken breasts in the processor until coarsely chopped.
  • Heat a wok over high heat with the sesame oil. Add the lemongrass mixture and stir-fry for 2 minutes.
  • Add the chicken and chilli powder and stir-fry for 4 minutes. Stir in the fish sauce. Simmer on medium for 5 minutes, stirring often. Add the onion and cook for 2 minutes.
  • Remove from the heat. Drizzle with the lime juice. Add the basil, mint, cilantro, lettuce, cucumber, and bean sprouts and toss well. Serve warm, garnished with lime.


  • 4 stalks lemongrass, chopped
  • 4 red chillis, seeded
  • 5 cloves garlic
  • 2 small piece fresh ginger
  • 6 boneless skinless chicken breast halves
  • 4 tablespoons sesame oil
  • 2 teaspoon chilli powder
  • 5 tablespoons Thai fish sauce
  • 2 red onion, chopped
  • 5 tablespoons freshly squeezed lime juice
  • 4 tablespoons each coarsely chopped fresh basil, mint, and cilantro (coriander)
  • 4 small romaine (cos) lettuces, leaves separated
  • 2 cucumbers, diced
  • 200 grams bean sprouts
  • Lime wedges, to serve

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