4 skinless, boneless chicken thighs

2 tbsp vegetable oil

pinch dried chili flakes

2 tbsp fish sauce

juice 1 lime

handful each cilantro, mint and parsley leaves, chopped, plus extra to serve

4 large fresh lettuce leaves


Chop the chicken thighs into small pieces with a knife until they resemble coarse mince. Heat a wok over a high heat.

When smoking hot, add the oil, chicken. Stir constantly and cook for about 5 mins until the chicken is cooked but not browned.

Then stir in 1 tsp water, the dried chili and fish sauce. Cook for 2 mins more.

Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.

To serve, mix the herbs into the chicken mixture. Separate the lettuce into individual leaves (you’ll need about 20) and arrange on serving plates.

Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chilies.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Thai chicken bites
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