Method
- Heat a frying pan over medium heat. Add oil and heat. Add ginger, garlic and lemongrass and cook for 1-2 minutes until fragrant.
- Increase heat to medium high. Add the chicken mince and stir fry for 3 minutes.
- Combine Campbell"s Real Stock, lime juice and brown sugar. Add to the chicken mixture and cook, uncovered, over a medium high heat for 10 minutes or until stock has been absorbed.
- Stir in basil, coriander and green shallots until evenly combined. Place spoonfuls into individual witlof leaves and serve.
TIP: If you like things a little spicy add 1 finely chopped red chilli in with the ginger & garlic.
*You could also serve the chicken mixture in iceberg or butter lettuce leaves.
Ingredients
1 tbsp oil
2 cloves garlic, crushed
2 tsp finely chopped ginger
2 stalks lemongrass, white part only, finely chopped
500g chicken mince
375 mls (1 1/2 cups) Campbell's Real Stock Chicken
juice of 2 limes
2 tbsp brown sugar
2 tbsp finely chopped basil
2 tbsp finely chopped fresh coriander leaves
2 green shallots, sliced
4 witlof, separated into individual leaves*