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Ingredients
- 1 garlic clove
- 1 piece fresh ginger (approx. 1 in. x ¾ in.), peeled and sliced
- 2 oz carrot cut into pieces (2 in.)
- 2 oz celery cut into pieces (2 in.)
- 16 - 18 oz chicken breast boneless and skinless, cubed (approx. 1 in.)
- 1 oz green asparagus tips (approx. ½ bunch) (optional)
- 2 oz red pepper diced
- ½ stalk fresh lemongrass (approx. ½ in. x 3 in.), thinly sliced
- 2 fresh kaffir lime leaves
-
2
oz frozen sweet corn
or 2 oz fresh corn kernels - 2 tbsp fish sauce
- 2 tbsp tamari sauce
- 1 tbsp sesame oil
-
2
oz water
or 2 oz chicken stock - 1 serrano chili to taste, finely sliced into rounds (optional)
- 3 oz green onions cut on the bias (approx. ¼ in.)
- 2 oz canned water chestnuts drained and diced
- 1 oz cilantro leaves and tender stems, finely chopped (approx. ½ bunch)
- 20 mint leaves torn into small pieces
- ½ oz lime juice (approx. ½ lime)
- 27 oz iceberg lettuce cored, wash and separate leaves, to serve
-
2
tbsp white sesame seeds toasted
or 2 tbsp pine nuts, roasted toasted
- Nutrition
- per 1 portion
- Calories
- 366.9 kcal / 1534.9 kJ
- Protein
- 31.6 g
- Fat
- 18.8 g
- Carbohydrates
- 22.3 g
- Fiber
- 8.2 g
- Saturated fat
- 4.2 g
- Sodium
- 1337.4 mg
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