Yesterday I promised I would post last night’s new recipe, but then tonight I cooked another Donna Hay recipe, Thai Chicken San Choy Bau, for the first time!

It ticks all of the boxes I mentioned in last week’s recipe. It is super quick, super easy, and SUPER tasty. It’s also a little messy and fun to eat.  The photo doesn’t really do it justice but give it a try, you won’t be disappointed. (oh… and I promise to post last night’s recipe soon!)

Thai Chicken San Choy Bau

Serves 4

1 tablespoon of peanut oil (I used olive as that was I had in the pantry)

2 red chillies, chopped (I used 1 tsp of chilli flakes)

500g chicken mince

2 tablespoons of fish sauce

2 tablespoons lemon juice

1 tablespoon of soy sauce (i used salt reduced soy sauce)

1/4 cup of chopped coriander leaves

1/4 cup of chopped mint leaves

baby cos lettuce leaves, to serve (I used iceburg as that was what was in the fridge)

Heat a medium non-stick frying pan over high heat.  Add the oil, chillies and mince and cook for 5 minutes or until lightly browned.  Add the fish sauce, lemon juice, soy sauce and stir for 1 minute to combine. Remove the pan from the heat and stir through the coriander and mint.  To serve, spoon the mixture into the lettuce leaves.  Be prepared to get a little messy and ENJOY!