Heat wok; add oil and chicken mince. Stir-fry until cooked through and golden.
Meanwhile cook Jasmine Rice.
Add spring onions, red chillies and lemongrass. Cook (1-2 minutes) until softened and fragrant.
Transfer chicken mixture to a large bowl. Add lime juice and fish sauce; mix to combine. Add mint and coriander; toss lightly. Check seasoning. The salad should taste hot, sour and salty - adjust accordingly.
Serve with lime wedges, lettuce and/or Jasmine Rice.
Originally Submitted
2/23/2009
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You can add this Larb - Spicy Chicken Salad recipe to your own private DesktopCookbook.
