Your new summer favourite.

Serves 4

Ingredients

2 teaspoons sunflower oil

500 g chicken breast mince

2 cloves garlic, crushed

¼ cup Thai chilli jam

1½ tablespoons salt-reduced soy sauce

1 tablespoon lime juice

1½ cups cooked brown rice (see tips)

½ cup coarsely chopped roasted unsalted peanuts

2 carrots, peeled, coarsely grated

250 g punnet cherry tomatoes, quartered

2 small Lebanese cucumber, cut into 1 cm pieces

8 large iceberg lettuce leaves

Equipment

Sharp knives
Chopping boards
Frying pan

Method

1. Heat oil in a large non-stick wok or frying pan over a high heat. Add chicken and garlic. Stir-fry for 4-5 minutes, breaking up mince, until chicken is cooked.
2. Combine chilli jam, soy sauce, lime juice and 2 tablespoons water in a jug. Add to wok with rice. Stir-fry for a further 2-3 minutes or until well combined and hot. Remove from heat.
3. Add peanuts, carrot, tomatoes and cucumber. Toss well to combine. Spoon into lettuce leaves to serve.