2 red or green chilies, medium dice
1 pound chicken, minced
1 tablespoon peanut oil
2 tablespoons lemon juice
3 tablespoons soy sauce*
1/4 cup cilantro, chopped
1/4 cup mint leaves, chopped
baby lettuce leaves**
Fry chilies and minced chicken in peanut oil in a hot frying pan until golden. Add lemon juice and soy sauce and cook for about a minute. Remove from the heat and stir through chopped cilantro and mint. Spoon into baby lettuce leaves and serve.
Short Grain Rice - Cooking via the absorption method: Combine 1 cup short grain rice for every 1 and 1/2 cups water and then for each additional cup of rice add just 1 additional cup of water. Bring to a boil and then simmer for 8-10 minutes, or until the rice has absorbed all the water.
Lemon's from the Farmer's Market
Cilantro, mint, and lettuce leaves from our garden
*Because we don't cook fish, Matt is allergic, I try to find substitutes for ingredients that include fish, including fish sauce. This recipe originally called for 2 tablespoons fish sauce and 1 tablespoon soy sauce. However, I substituted in 2 extra tablespoons of soy sauce and took out the fish sauce.
**I used Winter Density lettuce from the garden. I think any lettuce with a nice cup to hold a bit of the chicken mix would work well.
This should serve approximately 4 people for a main dish and with the rice it makes a nice easy meal.
(photography by: alison clayshulte)