Whip up a sensational Thai inspired dish in under 30 minutes with this tasty chicken larb recipe.
- Heat half of the oil in a wok over medium-high heat. Add onion, carrot, beans, lemongrass and garlic. Cook for 3 mins or until just tender. Transfer to a plate.
- Heat remaining oil in same pan over high heat. Add mince. Cook, stirring to break up lumps, for 5 mins or until browned and cooked through. Add sugar, fish sauce and lime juice. Cook until mixture comes to a boil. Return carrot mixture to the wok with bean sprouts. Stir to combine and cook for 1-2 mins or until heated through.
- Sprinkle stir-fry with coriander, chilli and sesame seeds. Serve with rice and lettuce leaves.
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