Thai chicken salad

Ingredients

1 tbsp olive oil

700g chicken, minced

2 cloves garlic, finely chopped

1 tbsp oyster sauce

3 tsp soy sauce

1 tbsp sweet chilli sauce

1 tsp sugar

1 small red onion, finely sliced

3 green onions, finely sliced

6 crisp, fresh iceburg lettuce leaves

cup toasted pine nuts

4 sprigs fresh coriander

Method
Wash and dry lettuce leaves, trimming around the edges to form cup shapes. Remove leaves from coriander sprigs and finely chop.

Pre-heat a *Calphalon One 30cm Flat Bottomed Wok over medium heat for between 5-7 minutes, or until you can feel the heat off the pan when a hand is held approximately 30cm above. Add oil. minced chicken and garlic, and stir-fry for 3-4 minutes or until just browned, breaking up any lumps with a fork; drain off excess liquid.

Reduce heat, stir in sauces, sugar, onion and green onion. Continue stir-frying for a further 2-3 minutes.

Place prepared lettuce cups between serving plates. Combine chicken mixture, pine nuts and coriander and divide between lettuce cups, serve immediately.

SERVES 6

*Calphalon One 30cm Flat Bottomed Wok. RRP $329.00