Thai Minced Chicken Salad

recipe image


  • 2 lemongrass
  • 4 lime leaves , stalks removed
  • 2 red chillies , deseeded
  • 3 garlic cloves
  • fingertip-length piece fresh root ginger
  • 4 skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp chilli powder
  • 50ml fish sauce
  • 1 red onion , chopped
  • 3 tbsp lime juice
  • handful each mint , basil and coriander 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


  • STEP 1

    Roughly chop the lemongrass, lime leaves, red chillies, garlic 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.

  • STEP 2

    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 chilli 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 onion and cook for another min.

  • STEP 3

    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.


If you love your food hot and spicy feel free to add more chilli powder, or use tiny bird’s-eye chillies for an extra kick!

Goes well with

Recipe from Good Food magazine, October 2007

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