Ingredients : 2 or 3 skinless boneless chicken breast halves, about 7oz (200g)each, coarsely chopped 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 fresh red jalapeño chile pepper, seeded and finely chopped 12oz (350g) mixed fresh exotic or wild mushrooms (such as oyster,shiitake, and enoki), or cultivated mushrooms, finely chopped 3 tbsp soy sauce juice of 2 limes handful of fresh cilantro (coriander)
leaves, finely chopped handful of fresh basil leaves, finely chopped sea salt and freshly ground black pepper hot cooked rice, to serve
Directions : 1. Pulse the chicken in a food processor until finely chopped. Set aside. 2. Heat the oil in a large frying pan over medium heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Stir in the garlic and chile, and cook for a few seconds more. 3. Add the chicken to the pan, season well with salt and pepper, and cook,stirring occasionally, for a few minutes until the chicken is no longer pink. Stir in the mushrooms, and cook for about 5 minutes longer. 4. Stir in the soy sauce and lime juice, and cook for 2 minutes. Taste, and season again if needed. Just before serving, stir in the cilantro and basil.Serve immediately with the hot rice, either on the side or mixed together. Variation : For a lower-fat version, mince turkey breast instead of chicken. NoTES : A splash of Asian fish sauce (such as nam pla) adds extra zest to this dish. Prep 10 MINS, Cook 20 MINS, Special equipment • food processor, SERVES 4.
