4 Skinned and boneless chicken thighs
2 tbsp sunflower oil
1 shallot finely chopped
Pinch dried chilli flakes
2 tbsp fish sauce
Juice 1 lime
Handful each of coriander, mint and flat leaf parsley chopped
Some left over for serving.
Method
- Chop chicken until it looks like coarse mince. Heat pan over high heat, when really hot add oil, chicken and shallot. Stir fry until chicken is cooked but not brown. Then stir in tsp water, chili flakes and fish sauce. Cook 2 mins more. Remove from heat, squeeze over lime juice and leave to cool.
- To serve, mix the herbs into chicken mixture. And fill crisp leaves of your choice with 1-2 tbsp of the mix. Arrange on serving plate and scatter over extra chopped herbs and sliced fresh chilies.
Thank you to gorgeous update reader Ella-Maree Harrison for sharing this recipe.
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