Thai-Hähnchen-Larb in Salatblättern

Zubereitung

1. Cook the rice for 12 minutes and drain.
2. Finely chop the chicken and fry it in the soy sauce and oil with garlic and chilli for 5–6 minutes.
3. Take off the heat and stir in the lemon juice, mint, coriander and chopped peanuts.
4. Fill the lettuce leaves with the rice, chicken and thin strips of cucumber and carrot.