Shredded Chicken and Vegetable Lettuce Cups

Ingredients

1 garlic clove
1 piece fresh ginger (approx. 1 in. x ¾ in.)
2 oz carrot, cut into 2 in. pieces
2 oz celery, cut into 2 in. pieces
16 - 18 oz chicken breast, boneless and skinless, cubed (approx. 1 in.)
1 oz green asparagus tips (approx. ½ bunch) (optional)
2 oz red pepper, diced
½ stick fresh lemongrass (approx. ½ in. x 3 in.), thinly sliced
2 fresh kaffir lime leaves
2 oz frozen sweet corn
2 tbsp fish sauce
2 tbsp tamari sauce
1 tbsp sesame oil
2 oz water
1 serrano chili, to taste, finely sliced into rounds (optional)
3 oz green onions, cut on the bias (approx. ¼ in.)
2 oz canned water chestnuts, drained and diced
1 oz cilantro, leaves and tender stems, finely chopped (approx. ½ bunch)
20 mint leaves, torn into small pieces
½ oz lime juice (approx. ½ lime)
27 oz iceberg lettuce, cored, wash and separate leaves, to serve
2 tbsp white sesame seeds, toasted

Recipe copyright

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