2 cups chicken breats, minced
5 Thai Chilis
5 cloves garlic, peeled 2 tablespoons cilantro, chopped
2 tablespoons rice powder 2 tablespoons fish sauce
2 tablespoons red onion, chopped 2 sprigs green onions, chopped
Juice of three limes1 cup mint, chopped
1 tablespoon sugar 1 tablespoon oyster sauce
Iceburg lettuce
in a medium saucepan cook the chicken breast until done. Turn heat off and reserve. In a medium mixing bowl, compine the chilis and garlic. Pound or blen the mixture. Bring the saucepan back to high heat. Saute the chili mixture for 30 seconds. Add the red onions, rice powder, sugar, green onions and cilantro. Saute one minute. Remove from heat. Add the lime juice, fish sauce, oyster sauce and mint. Serve with iceburg lettuce as a wrap. Garnish with more mint leaves.
