Roughly chop the lemongrass, lime leaves, red chillies, and ginger, then throw them all into a processor with the garlic oil and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder.
Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
4 lime leaves, stalks removed
2 red chillies, deseeded
1 tbsp garlic infused oil
4 skinless chicken breasts
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp chilli powder
50ml fish sauce
3 tbsp lime juice
handful each mint, basil and coriander leaves, roughly chopped
3 Baby Gem lettuces, leaves separated
1 cucumber, seeds removed and cut into strips lengthways
lime wedges, to serve