Method
- Using a sharp knife, cut the chicken breasts into thick strips, 4cm long.
- Finely chop or crush the garlic cloves. Peel the ginger and cut into pieces the size of matchsticks. Trim the spring onions and thickly slice on the diagonal.
- Heat the oil in a wok over high heat until almost smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and stir-fry for a further 5 minutes, until browned. Add the spring onions and stir-fry for another minute.
- Mix the sesame oil, fish or soy sauce, sherry, and most of the chopped fresh mint and coriander together.
- Stir this sauce into the stir-fry with the beansprouts and heat through. Arrange a few whole large lettuce leaves on plates and spoon the stir fry into them. Garnish with the reserved herbs and the cucumber.
