Chicken and pepper salad

ingredients

• 1 teaspoon sesame oil
• 1 teaspoon chili oil
• 1 stalk fresh lemon grass, chooped, or ½ teaspoon dried lemon grass, soaked
• 315 g/10 oz lean chicken mince
• 185 g/6 oz water chestnuts, chooped
• 1 tablespoon soy sauce
• 1 each red and green pepper, thinly sliced
• 60 g/2 oz bean sprouts
• ½ cup/45 g/11/2 oz shredded coconut, toasted
• assorted lettuce leaves

mint dressing

• 3 tablespoons chopped fresh mint
• 1 clove garlic, chrused
• 1 tablespoon brown sugar
• ¼ cup/60 ml/2 fl oz water
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

method

• Heat sesame and chili oils together in a wok over a medium heat, add lemon grass and stir-fry for 2 minutes or until golden.
• Add chicken, water chestnuts and soy sauce and stir-fry for 5 minutes or until chicken is tender. Transfer to a bowl and cool slightly.
• Add red pepper, green pepper, bean sprouts and coconut and toss to combine. Arrange mixture on a large platter, over lettuce leaves.
• To make dressing, place mint, garlic, sugar, water, fish sauce and lime juice in a bowl and mix to combine. Spoon over salad and serve.

tip from the chef

Fish sauce is a pungent Oriental ingredient that is extensively used in Thai cooking. It is available from Oriental food shops and some supermarkets.