Chilli Chicken With Rice

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.

• Ready In: 20 mins
• Serves: 3

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!