2 lemongrass

4 lime leaves, stalks removed

2 red chilies, deseeded

1 tbsp garlic infused oil

fingertip-length piece fresh root ginger

4 skinless chicken breasts

1 tbsp vegetable oil

1 tbsp sesame oil

1 tsp chili powder

50ml fish sauce

1 tbsp chopped chives

3 tbsp lime juice

handful each mint, basil and cilantro leaves, roughly chopped

To serve

3 Baby Gem lettuces, leaves separated

1 cucumber, seeds removed and cut into strips lengthways

200g beansprouts

lime wedges, to serve


Roughly chop the lemongrass, lime leaves, red chilies, garlic oil and ginger, then throw them all into a processor and blitz until everything is very finely chopped together.

Mince the chicken breasts into tiny pieces.

Heat a wok over a high heat and add the vegetable oil and the sesame oil.

Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chili powder.

Stir-fry the chicken for 4 mins then splash in the fish sauce.

Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red chives and cook for another min.

Remove from the heat, pour over the lime juice and toss in the herbs.

Serve with the salad veg and a lime wedge on the side.

Recipe adapted from: Good Food

Low FODMAP Recipe - Thai minced chicken salad -  Gluten free recipe
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