Thai Chicken Larb Salad
Heat peanut oil in wok until hot.
Add 800g chicken mince, 2 cloves crushed garlic, chopped red chilli and 2 tbsp grated ginger.
Stir fry under chicken almost cooked.
Add sliced red capsicum and stalks of baby Buk Choy along with 1/4 cup sweet chilli sauce.
Stir fry 2 mins.
Add leaves of baby Buk Choy.
Turn off heat.
Shred half an iceberg lettuce and add to large serving platter.
Pile chicken Larb over lettuce and top with fresh mint leaves, sliced cucumber and sliced red onion.