Thai Chicken Cos Wraps

Everyone in my family enjoys this dish. It's easy, quick and fun to eat.

Ingredients

3 Tbsp	Vegetable oil
2	Shallots
2 cloves	Garlic
1 can	Bamboo shoots
1 can	Water chestnuts
750 g	Boneless chicken thighs (Main)
3 Tbsp	Fish sauce
3 Tbsp	Lemon juice
3 tsp	Soy sauce
3 heads	Baby cos lettuce, leaves separated, rinsed and dried
1 bunch	Fresh mint, chopped
1 bunch	Fresh coriander, chopped
4 servings	Cooked rice, to serve

Directions

1. Chop shallots, garlic, bamboo shoots and water chestnuts in a food processor. Set aside in a bowl.
2. Mince boneless chicken thighs in the food processor.
3. Heat oil in a wok or large pan.
4. Add chopped shallot/garlic mixture to the wok fry for a couple minutes on medium/high heat.
5. Add chicken to the wok. Continue to stir fry and break apart until chicken is not pink anymore.
6. Add fish sauce, lemon juice and soy sauce and cook a couple minutes.
7. Remove from heat. Stir in mint and coriander.
8. Serve with cooked rice wrapped in baby cos lettuce leaves.