Ingredients
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2
-
1
-
300
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2
-
2
-
-
1
-
1
-
1 - 2
-
2
-
3
-
-
-
-
Directions
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 , 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
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Steps
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1
Done
|
Heat Oil in a Skillet. |
|
2
Done
|
Add Onion and Cook For 2 Mins Until Just Soft but not Colored. |
|
3
Done
|
Add Chicken, Garlic, Ginger and Chilli (if Using), Cook For 5 Mins Until Browned (break Up Lumps of Meat With a Wooden Spoon). |
|
4
Done
|
Add Pepper and Cook For 3 Mins More, Stirring Frequently. |
|
5
Done
|
Add Fish Sauce and Sweet Chilli Sauce, to Taste. |
|
6
Done
|
Stir in the Chopped Cilantro. |
|
7
Done
|
to Serve: Place a Cup of Cooked Rice on Iceberg Lettuce, Then Spoon Chicken Mixture on Top of Rice. |
|
8
Done
|
Roll Up to Eat With Your Fingers. |
|
9
Done
|
Yummy! |
