1. Heat the oil in a sauté pan over low heat. Add the red pepper flakes and paprika and sauté, stirring constantly, until aromatic, about 10 seconds. Add the chicken, fish sauce and brown sugar and increase the heat to medium. Sauté, stirring frequently, until chicken is no longer pink, 4 to 5 minutes. 2. Transfer the chicken to a bowl and add the tomatoes, green onions, lime juice, mint leaves, lemongrass and lime leaves. Toss the salad until all ingredients are evenly coated. 3. Serve the salad on lettuce leaves accompanied with a wedge of cabbage. Drizzle some of the juices from the bottom of the salad bowl over each serving. Garnish with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
