Ingredients:
Chicken Breast – 300 gms
Sweet Chilli Sauce – 2 tblsp
Dark Soy Sauce – 2 tsp
Ground Black Pepper – 1/4 tsp
Rice Vermicelli – 50 gms, softened in hot water
Carrot – 1, grated
Cucumber – 1, cut into strips
Large Lettuce Leaves – 8, cut into 4 pieces
Fresh Mint Leaves – 1 small bunch
Spring Onion Oil – 2 tblsp
Peanut Oil – 2 tblsp
Method:
1. Thinly slice the chicken and cut into 1cm strips.
2. Mix the sweet chilli, soy sauce and pepper.
3. Mix well and add the chicken.
4. Stir to coat and marinate the chicken for 20 minutes.
5. Drain the vermicelli.
6. Arrange the vermicelli, carrot and cucumber on a platter with the lettuce leaves and herbs.
7. Sprinkle spring onion oil over the rice vermicelli and season with salt.
8. Heat the oil in a pan.
9. When very hot add the chicken.
10. Stir-fry over high heat until lightly crisp, for about 2 minutes.
11. Remove and serve on a plate.
12. Fill pieces of lettuce with some of each ingredient.
13. Roll up and eat.
