Heat
the oil in a large frying pan over a medium heat. Cook the onion, garlic,
ginger and chilli, stirring occasionally, for 3-4 minutes or until the
onion is soft.
Add
the chicken and cook for 5-6 minutes or until coloured and cooked through,
breaking up the meat with a fork. Stir in the soy sauce, oyster sauce and
spring onions. Cook for a further 3-4 minutes, until the liquid has
reduced a little. Season to taste with salt and pepper.
Transfer
the mixture to a bowl and stir in the bean sprouts and coriander. Allow to
cool slightly before serving.
Place
two or three lettuce leaves on each serving plate and spoon the mixture
into the centre of the leaves. Serve immediately.
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