Thai Chicken Salad With Witlof Recipe
- Serves 8+
- Preparation Time 15MINS
- Cook Time 20MINS
1 tbs oil
2 cloves garlic, crushed
2 tsp finely chopped ginger
2 stalks lemongrass, white part only, finely chopped
500g chicken mince
250ml (1 cup) Campbells Real Stock Chicken
Juice of 2 limes
2 tbs brown sugar
2 tbs finely chopped basil
2 tbs finely chopped fresh coriander leaves
2 spring onions, sliced
4 witlof, separated into individual leaves, washed
STEP 1 Add oil to a medium sized frying pan over medium heat. Add ginger, garlic and lemongrass and cook for 1-2 minutes or until fragrant.
STEP 2 Increase heat to medium- high. Add the chicken mince and stir fry for 3 minutes or until chicken is browned.
STEP 3 In a small bowl combine Campbells Real Stock, lime juice and brown sugar. Add to chicken mixture and cook, uncovered, over a medium high heat for 10 minutes or until Campbells Real Stock has been absorbed.
STEP 4 Stir in basil, coriander and spring onions until evenly combined. Place spoonfuls into individual witlof leaves and serve.
