Low-FODMAP Thai larb chicken lettuce cups

Ingredients

• 1 tbsp cooking oil
• 1 tbsp garlic-infused olive oil
• 1 tbsp onion-infused olive oil
• 250g (1/2 pound) ground chicken breast
• Ground chilli – jalapeno, Thai red chill (bird’s eye), amount up to your taste
• 1 tbsp fish sauce
• 1/2 lime, juiced
• 1 tsp low-salt soy sauce
• 1 head of iceberg lettuce, leaves separated out into ‘cups’
• Handful of coriander and/or mint leaves, cut into chiffonade (long, thin strips)

Method

1. Heat wok or pan over a high heat.
2. When it’s hot, swirl in the cooking oil only (not the garlic-infused oil) and add the 250g ground chicken breast. Break up the meat and spread out over the surface of the pan, cooking until browned – about three minutes.
3. Push the chicken to one side of the pan, then add the tablespoon each of the onion and garlic-infused oils, then add the chillies and saute until fragrant – about 30 seconds.
4. Add the tablespoon of fish sauce, juice of half a lime and a teaspoon of soy sauce.
5. Don’t mix, but remove the fragrant oils and chillies from the heat so they don’t get crispy.
6. To serve, put out the lettuce cup, then a spoonful of mince, then drizzle the chillies and garlic and onion oils over the top with the fresh herbs.