Tangy Thai chicken salad

4 skinless ,boneless chicken breast portion
2 cloves of garlic,crushed
2tbs soy sauce
2tbs vegetable oil
1/2 cup coconut cream
2tbs Thai fish sauce
Juice of one lime
2tbs palm sugar or light muscovado(Brown) sugar
1/2 cup of water chestnuts sliced
1/2 cup of cashew nuts,roasted & coarsely chopped
4 shallots thinly sliced
4 kafir lime leaves,thinly sliced
1 lemongrass stalk,thinly sliced
1 tsp chopped fresh galangal
1 large fresh chilli,seeded and finely chopped
2 spring onion thinly sliced
10-12 fresh mint leaves,torn
1 lettuce separated into leaves, to serve

1.place the chicken in a large dish,rub with garlic,soy sauce& 1 tbs of oil.cover and leave to marinate in fridge for 1-2 hours
2.heat the remaining oil in a wok or frying pan and stirfry chicken for 3-4min each side or until cooked.remove& set aside to cool
3.in a pan,heat the coconut cream,fish sauce,lime juice&sugar,until sugar is disolved.set aside
4.tear the cooked chicken into strips and put in a bowl.add the water chestnuts,cashews,shallots,kafir lime leaves,lemon grass,galangal,red chillis,spring onion and mint leaves.
5.pour coconut dressing over the mixture & toss well.serve it on a bed of lettuce leaves& garnish with fresh chillis