Clean & fresh food at it’s best
**500gms chicken thigh fillet diced very finely **1 purple onion diced finely **250gms water chestnuts diced **4-6 garlic cloves chopped finely or grated **1 knob of fresh ginger chopped finely or grated **1 handful fresh washed coriander chopped finely **1 handful washed chives chopped finely **1 tablespoon sesame oil **1 tablespoon soy sauce **2 tablespoons hoisin sauce **2 tablespoons Emelia’s Sweet Serendipity ** 1 lime cut into quarters **1 whole iceberg lettuce
**(optional freshly sliced chilli)
Mix the sesame oil, soy sauce, hoisin sauce and Emelia’s Sweet Serendipity sauce in a large bowl, add the diced chicken and mix through the sauce till chicken is coated, set aside. Cut the stalk of the lettuce and gently start removing the leaves so they stay as a whole, wash each leaf and set aside to dry while cooking the chicken. Heat up a wok to a high heat with a bit of oil, we used a peanut oil, once hot add the onions, garlic, water chestnuts chilli if using and ginger and cook till onion is turning transparent, make sure you are constantly tossing the onion so as not to burn it, add the marinating chicken and keep tossing for around 3-5 minutes or until chicken is cooked through, add the coriander and chives and toss through, remove from wok into a serving bowl. Spoon the chicken mixture into the lettuce cups, drizzle over Emelia’s Thai Dipping Sauce and a squirt of lime juice.