Ingredients

1 tbsp sunflower oil
500 g minced chicken
Salt and freshly ground black pepper
2 tbsp fish sauce
1 lime juiced
1 tsp caster sugar
3  spring onions finely chopped
1/2 cucumber finely diced
1-2 red chillies finely sliced, seeds removed
1 small piece of ginger peeled and finely chopped
1/2 bunch coriander roughly chopped
1/2 bunch mint roughly chopped
1 handful salted peanuts
12 large crisp iceberg lettuce leaves
1 cup jasmine rice

Method

1. Drizzle the oil into a large frying pan over a high heat. Add chicken with salt and pepper and cook for 4-5 minutes, until cooked.
2. Tip the chicken into a colander set over a bowl and leave to cool.
3. Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved.
4. Add spring onions, cucumber, chilli, ginger, coriander, all but a small handful of mint leaves and peanuts and stir together. Tip the chicken in and toss through.
5. Place rice in a small frying pan over medium to high heat and cook until lightly golden and crispy, 4 – 5 minutes and tip into the mixture and mix through.
6. Arrange lettuce leaves on serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve.
7. Enjoy!