Thai flavoured chicken

Ingredients Nutrition
2 teaspoons olive oil
1 large red onion, thinly sliced
750g lean chicken mince
1 bunch coriander
1/4 cup sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons lemon juice
3 teaspoons brown sugar
steamed baby pak choy and steamed SunRice Jasmine Fragrant Rice, to serve (see tip)

Method
Step 1
Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.
Step 2
Meanwhile, cut 5cm from roots end of coriander. Wash and finely chop. Remove coriander leaves and set aside. Add chopped coriander to mince with sweet chilli sauce, fish sauce, lemon juice and sugar. Stir to combine. Reduce heat to low. Cook, stirring occasionally, for 5 minutes or until heated through.
Step 3
Serve mince with coriander leaves, steamed baby pak choy and steamed jasmine rice.

Notes
To steam baby pak choy, half-fill a medium saucepan with water. Bring to the boil. Place baby pak choy in a steamer basket over
pan. Cook, covered, for 1 minute or until just wilted. Drain.