Summary

Ingredients

• 300 g chicken breast, with or without skin
• 2 spring onion (s)
• 2 teaspoons parsley, chopped
• 0.25 ¼ bunch peppermint
• 2 teaspoons rice flour, toasted
• 2 teaspoons chicken broth
• 4 teaspoons lemon juice
• 0.5 ½ stalk lemongrass
• 1 teaspoon chilli pepper (s), dried, red
• 3 teaspoons fish sauce

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Instructions

1. Finely chop the chicken breast.
2. Thinly slice the spring onions and lemongrass. Finely chop the peppermint. Heat the chicken stock in a high pan or in a wok. Add the chopped meat.
3. As soon as the chicken is evenly white and cooked, reduce the heat, add the remaining ingredients and stir.
4. This goes well with jasmine rice or green salad.