Laotian chicken by Pete Evans

Serves 4

Free range Laotian Chicken by Pete Evans

Free range Laotian Chicken by Pete Evans

80g quinoa
1 tablespoon coconut oil
500 g chicken mince
80 ml lime juice
2 tablespoons fish sauce
1 garlic clove, finely chopped
1 small red chilli, halved, seeded and sliced
½ small red onion, finely diced
1 handful of Thai basil leaves, torn
1 large handful of coriander leaves,torn
1 handful of Vietnamese mint leaves, torn
1 large handful of mint leaves, torn
6 spring onions, green part only,finely sliced
1 Lebanese cucumber, finely diced
120g green beans, finely sliced
sea salt and freshly ground black pepper
8 red cabbage leaves


Heat a wok or frying pan over medium–high heat. Add the quinoa and cook, shaking the pan constantly, for 2–3 minutes, or until the quinoa is golden and toasted. Remove from the pan and spread out on a tray to cool completely.

Wipe the wok or pan clean and place over medium–high heat. Add the coconut oil and chicken mince and stir-fry for 2–3 minutes, or until the chicken is cooked and crumbly. Stir in the lime juice, fish sauce, garlic, chilli and onion, then remove from the heat and allow to cool.

When you are ready to serve, add the herbs, spring onion, cucumber, green beans and toasted quinoa to the chicken and mix well to combine. Taste and adjust the seasoning. Spoon the salad into red cabbage leaves and serve.

POSTED BY: Pete Evans