An alternative to serving this on rice is to leave the vegetables out and make a little "salad" of bean shoots, grated carrot, finely sliced red capsicum and serve the hot chicken on top.
- 500g chicken mince
- Good size piece of ginger (we really like ginger so we use a piece about 5cm square)
- 3-4 cloves of garlic
- 2 large red chillis (use 1 if you don't like heat in your food)
- 1tbsp sesame oil
- 2 tbsp oyster sauce
- 2 tbsp kecap manis (sweet, thick soy)
- 1 tsp chicken stock powder
- Juice of a medium lemon
- Juice of a lime
- Vegetables : red capsicum, broccoli, beanshoots, peas (any combination)
- Small handful coriander leaves
- 1/2 cup cashew nuts (we use salted and don't add any more salt to the dish)
- Basmati rice to serve
- Finely chop the ginger, garlic and chilli (or whizz them in a little food processor).
- Heat the sesame oil in a pan and then add the ginger, garlic and chilli.
- Add the chicken mince and stir until just cooked.
- Add the vegetables, the sauces, stock powder, lemon juice, and juice of just half a lime.
- When vegetables are cooked to your liking, add the coriander and cashew nuts.
- Stir to combine and wilt the coriander.
- Serve on basmati rice and sprinkle with a few more coriander leaves and another squeeze of lime juice.