Spicy chicken and mint salad

Ingredients

2 Tbsp	Vegetable oil
3	Garlic cloves, crushed
500 g	Chicken mince (Main)
2	Bird's eye chillies, chopped
1 ½ Tbsp	Fish sauce
2 Tbsp	Lime juice
1	Lebanese cucumber, thinly sliced
2 tsp	Brown sugar
1	Red onion, thinly sliced
¼ cup	Vietnamese mint leaves
¼ cup	Mint leaves
¼ cup	Spearmint leaves

Directions

1. Heat the oil in a large frying pan or wok over high heat. Cook the chicken, in batches, for 3-5 minutes or until browned, breaking up any lumps with a wooden spoon. Add the garlic and chilli and cook for 1 minute.
2. Stir through the fish sauce, lime juice and sugar.
3. To serve, toss through the cucumber, onion, Vietnamese mint, spearmint and round mint.