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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Adapted from a recipe I found in an Australian recipe booklet - Survival for the Fittest Cookbook. Quick and tasty. NOTE: The bird's eye chilli or Cili Padi is quite spicy, so it's completely optional - depending on your tolerance to heat. I usually use about 5 chillies (I'm quite a chilli-freak!). This can be served as appetizer too, just omit rice and serve the chicken wrapped in lettuce. Or you can wrap with tortilla/stuff it into pita. Ingredients:
2 teaspoons olive oil |
1 red onion, finely chopped |
300 g ground chicken (approx 10 oz, may use pork/beef) |
2 teaspoons garlic, minced |
2 teaspoons ginger, minced |
birds eye chile, de-seeded and minced (optional) |
1 red bell pepper, finely chopped |
1 tablespoon fish sauce |
1 -2 tablespoon sweet chili sauce |
2 tablespoons cilantro, chopped (coriander) |
3 cups cooked rice, divided (i use long grain jasmine rice) |
iceberg lettuce |
Directions:
1. Heat oil in a skillet.
2. Add onion and cook for 2 mins until just soft but not colored.
3. Add chicken, garlic, ginger and chilli (if using), cook for 5 mins until browned (break up lumps of meat with a wooden spoon).
4. Add pepper and cook for 3 mins more, stirring frequently.
5. Add fish sauce and sweet chilli sauce, to taste.
6. Stir in the chopped cilantro.
7. To serve: Place a cup of cooked rice on iceberg lettuce, then spoon chicken mixture on top of rice.
8. Roll up to eat with your fingers.
9. Yummy!
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