Chilli Chicken With Rice

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READY IN: 20mins
Recipe by WaterMelon

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 Nutrition


  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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