Lighten up!

Chicken laab

This Thai salad is a winner of a dinner – it’s quick to cook and packed full of flavour, crunch and deliciousness.

Serves 2

3 tablespoons jasmine rice
200g chicken (thigh or breast)
2 tablespoons cooking oil, plus extra
3 shallots (or 2 small onions), thinly sliced
1 teaspoon brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice (or lemon juice)
1 big chilli, finely chopped
1 spring onion, thinly sliced
Small handful coriander and mint leaves
6-8 baby lettuce leaves

In a dry (no oil) wok or pan, toast the rice grains until they turn golden and fragrant –