Low-FODMAP | Gluten-Free
Serves 4
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
- Heat wok or pan over a high heat.
- 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.
- 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.
- Add the tablespoon of fish sauce, juice of half a lime and a teaspoon of soy sauce.
- Don’t mix, but remove the fragrant oils and chillies from the heat so they don’t get crispy.
- 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.