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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great recipe adapted from an Australian Institute of Sport cookbook... so it must be good for you! Good for an appetizer at a big dinner party, or on its own for a main meal. Ingredients:
olive oil flavored cooking spray (1 spray) |
1 red onion, sliced |
300 g ground chicken |
2 teaspoons minced garlic |
2 teaspoons minced ginger |
1 red bell pepper, chopped |
1 tablespoon thai fish sauce |
2 tablespoons sweet chili sauce (more if you like) |
2 tablespoons chopped fresh cilantro |
5 cups cooked long-grain rice |
12 leaves iceberg lettuce |
Directions:
1. Spray pan with oil and heat.
2. Cook onion until soft.
3. Add chicken mince, garlic and ginger. Cook until chicken is browned.
4. Add pepper, cook until soft.
5. Add fish sauce and sweet chilli sauce to taste.
6. Add cilantro.
7. Scoop one spoonful of rice and one spoonful of chicken mixture into a lettuce leaf. Parcel it up to eat with your hands. Yum-o!
8. Based on NataschAnn's helpful comments I have made some improvements to this recipe. Firstly, I have changed step 6 to read cilantro instead of coriander . They are one in the same, in Australia we call it coriander, and that's what I had written in the ingredients section. However, the Zaar's automatic ingredient formatter changed my coriander to cilantro and confusion has ensued! That'll learn me - Second, I have rewritten step 7 so it is clearer to understand. The original intent of this recipe is to keep the rice separate from the chicken mixture, but really it's up to you - feel free to combine them before spooning into the lettuce, like in Stormylee's pic (which is beautiful by the way, thank you Stormylee!). I hope this clears up any issues. Thanks again for the constructive criticism.
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