To me, this is what week night dinners are all about. Fun to cook, packed full of flavour and most importantly, minimal cleaning up afterwards!. Serve with steamed rice, quinoa or my favourite cauliflower “rice”.
1 tablespoon oil
1 medium red onion, finely chopped
1 tablespoon grated fresh ginger root
1 chilli chopped, or tsp dried chilli flakes
2 cloves garlic, chopped
500 g chicken mince
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
2 tablespoons shredded fresh mint
1 cup chopped coriander leaves
Heat oil in a large nonstick frying pan over medium heat. Add ginger, chilies, garlic and onion. Cook 1 minute, stirring. Add chicken and cook, stirring, 5 minutes or until chicken is cooked.
Add lime juice and fish sauce.
Add mint and coriander, reserving a few leaves for garnish. Toss gently.
Serve with rice, quinoa or cauliflower "rice" (place a head of cauliflower in a food processor and finely chop, dry fry in a pan with salt and pepper for a few minutes).