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