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chilli and lemongrass chicken

This is intended for an appy but I turned it into a main by adding whole wheat wraps. It’s very easy to make and full of flavour. I added a couple more chillies for additional bite.


  • 2 teaspoons sesame oil
  • 2 stalks lemongrass, very finely chopped
  • 2 large mild chillies, seeded and chopped
  • 1 tablespoon finely grated ginger
  • 500g (1 lb) chicken minced
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1/4 cup shredded mint leaves
  • 16 witlof (belgian endive) or baby cos (romaine) leaves

Heat a frying pan over high heat. Add the oil, lemongrass, chillies and ginger and cook for 1 minute. Add the mince and cook, stirring, for 5 minutes or until the chicken is cooked through. Stir through the lemon juice, fish sauce, sugar and mint. Spoon lemongrass chicken into the witlof and serve.

Makes 16

Donna Hay – Instant Entertainer

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