recipes

spicy chicken and mint salad

• 2 tablespoons vegetable oil
• 500g chicken mince
• 3 cloves garlic, crushed
• 2 birdseye chillies, chopped
• 1½ tablespoons fish sauce
• 2 tablespoons lime juice
• 2 teaspoons brown sugar
• 1 Lebanese cucumber, thinly sliced
• 1 red onion, thinly sliced
• ¼ cup Vietnamese mint leaves
• ¼ cup spearmint leaves
• ¼ cup round mint leaves

Heat the oil in a large frying pan or wok over high heat. Cook the chicken, in batches, for 3–5 minutes or until browned, breaking up any lumps with a wooden spoon. Add the garlic and chilli and cook for 1 minute. Stir through the fish sauce, lime juice and sugar. To serve, toss through the cucumber, onion, Vietnamese mint, spearmint and round mint. Serves 4.