Thai Chicken Boats

  • 4 skinless, boneless chicken thighs
  • 2 tbsp vegetable oil
  • 1 shallot , finely chopped
  • pinch dried chilli flakes
  • 2 tbsp fish sauce
  • juice 1 lime
  • Handful each coriander , mint and parsley leaves, chopped, plus extra to serve
  • 4 heads red or green chicory or endive leaves
  • 1 red chilli , sliced, to serve
  1. Dice the chicken thighs into small pieces with a knife until they are coarsely minced. 
  2. Heat a wok over a high heat. When hot, add the oil, chicken and shallot. Stir constantly and cook for about 5 mins until the chicken is cooked but not browned. Then stir in 1 tsp water, the dried chilli and fish sauce. Cook for 2 mins more. Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.
  3. To serve, mix the herbs into the chicken mixture. Separate the chicory or endive into individual leaves (you'll need about 20) and arrange on serving plates. Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chillies.