Chicken Larb

Ingredients

• For the chicken:
• 2 Turk's free range chicken breast fillets, skinless
• 3 spring onions, trimmed and finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon lemon pepper seasoning, store-bought or homemade (see tips)
• 1 tablespoon grapeseed oil
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 teaspoons soft brown sugar
• good pinch dried chilli flakes or more to taste
• To serve:
• Baby cos lettuce leaves, washed and dried
• 1 handful picked coriander leaves
• 1 kaffir lime leaf, very finely shredded
• toasted rice, optional (see tips)
• 1 lime, cut into wedges

Directions

1. Cut the chicken into small diced cubes and place in a bowl with the spring onion, garlic and lemon pepper seasoning. Mix to combine.
2. Heat a wok or large frying pan over high heat. Add the oil and, when hot, add the chicken mixture. Cook for 3-4 minutes, until lightly browned. Remove the wok from the heat.
3. Add the lime juice, fish sauce, sugar and chilli flakes. Stir to combine.

1. Place baby cos leaves on a large platter and fill with the chicken mixture. Top with coriander leaves, shredded kaffir lime leaf and toasted rice, if using. Place on the lime wedges.