Chicken Laab Gai with Steamed Rice

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, October 2, 2016.

Add chilli flakes for a bit of added spice!

Ingredients

2-3 spring onions
1 punnet cherry tomatoes
2 carrots
1/2 telegraph cucumber
1 capsicum
1 tablespoon oil
450g chicken mince
2 cloves garlic, minced
1/2 stalk lemongrass, tough outer layer removed and finely diced until you have 1 tablespoon
1 kaffir lime leaf, central stem removed and very finely sliced
Pinch of chilli flakes (optional, adults)
2 tablespoons chopped coriander leaves and stalks
2 tablespoons sliced mint leaves

Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, a further 8 minutes. Do not lift lid during cooking.
While rice is cooking, prepare vegetables. Finely slice spring onions; cut cherry tomatoes in half; peel carrots and cut into thin matchsticks (or grate); halve cucumber lengthways and thinly slice on an angle; remove core and seeds from capsicum and dice 1cm. Set all aside in large bowl.
Heat oil in a large fry-pan on medium-high heat. Add chicken mince, garlic, lemongrass, kaffir lime and chilli flakes (if using). Cook for 4–5 minutes, breaking up with a wooden spoon as it cooks, until chicken is cooked through.
In a small bowl, mix all dressing ingredients together. Set aside.
Add cooked chicken mince, first measure of herbs and dressing to bowl with vegetables and toss to combine.
Spoon ¾ cup cooked rice per person onto each plate and top with chicken laab gai. Garnish with remaining herbs.