Chilli chicken & rice
Spray canola or olive oil
1 red onion, finely sliced
300 g chicken mince
2 teaspoons minced garlic
2 teaspoons minced ginger
1 red capsicum, finely chopped
1 tablespoon MAGGI Fish Sauce
1-2 tablespoons MAGGI Sweet Chilli Sauce, to taste
2 tablespoons chopped fresh coriander
5 cups cooked long-grain white rice
12 iceberg lettuce leaves
Spray a nonstick wok or frying pan with oil and heat. Add the onion and cook for about 2 minutes or until just soft. Add the chicken mince, garlic and ginger and cook for about 5 minutes or until browned, breaking up lumps of mince with a wooden spoon. Add the capsicum and cook for 3 minutes more, stirring frequently. Add the fish sauce and sweet chilli sauce, to taste. Stir in the coriander. To serve, spoon the chicken mixture and rice into the lettuce leaves and roll up to eat with your fingers.
| ANALYSIS per serve |
3
|
4
|
|---|---|---|
| Energy kJ (Cal) |
2686 (642)
|
1611 (385)
|
| Carbohydrate (g) |
112
|
67
|
| Protein (g) |
35
|
21
|
| Fat (g) |
5
|
4
|
| Vitamin C |
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3-4
