70 g skinless chicken breast fillet, trimmed of fat
¼ stalk lemongrass, finely chopped
1 small garlic clove, finely grated
2 cm piece fresh ginger, finely chopped
1 tsp extra virgin olive oil
juice of ½ lime
½ tsp salt-reduced soy sauce or gluten-free soy sauce
¼ cup fresh coriander leaves
¼ cup fresh mint leaves
½ carrot, peeled into ribbons or shreds (see tip, below)
½ Lebanese cucumber, peeled into ribbons or shreds
70 g long wholemeal roll or gluten-free roll
2- 3 slices fresh long red chilli
- Put chicken, lemongrass, garlic, ginger, oil and lime in a small dish. Cover and set aside for 30 minutes to marinate.
- Drain marinade and reserve it. Heat a small non-stick frying pan over medium heat. Add chicken and cook for 4-5 minutes, turning occasionally, until chicken is cooked. Transfer to a plate. Add marinade and soy sauce to pan and cook, stirring, until simmering. Shred chicken and add to the pan. Toss to combine. Transfer to a bowl and set aside to cool for 5 minutes.
- Cut bread roll lengthways about three-quarters of the way through. Add coriander, mint, carrot and cucumber. Top with chicken and chilli, if using. Serve.