Instructions

1. Cut the meat into thin strips or cubes. In a mixing bowl, toss the chicken with the chilli sauce, soy sauce and sesame oil. Let it marinate for about 10 minutes.
2. Meanwhile, finely chop the spring onions, blanch the soybeans in boiling water for 2-3 minutes and drain. Dry-fry the sesame seeds.
3. Cut off the core of the lettuce, then take the leaves apart. Wash and dry them, then arrange them on a serving plate.
4. In a wok, heat the peanut oil. When the oil is piping hot, add the spring onions and stir-fry for 30 seconds, the add the chicken pieces and continuously stir-fry for about five minutes.
5. When the meat is cooked, pour in the marinade and add the soybeans. Simmer for a couple of minutes, whiles chopping up the herbs.
6. Take the wok off the heat, add the chopped herbs and the toasted sesame seeds.
7. Fill the lettuce leaves with the chicken mixture and squeeze a drop of lime juice over them.
8. Serve with lime wedges on the side.