Mint & Coriander Chicken

(Makes 5 serves, 1 serve = 1 cup)

Adapted from a recipe from "The Gut Foundation" cookbook by Terry Bolin & Geraldine Georgiou, ABC Books, $39.99, available from October 1. Found in the October 2009 Delicious magazine.




Ingredients:
1/2 tablespoon coconut oil
500g minced (ground) chicken breast
4 garlic cloves, roughly chopped
4 eschalots, roughly chopped
1 small green chilli, finely chopped
2 long red chillies, seeded, cut into strips
1/2 red onion, thinly sliced
1/2 teaspoon fish sauce (you can add more than this but I like keeping my sodium low)
2 kaffir lime leaves, thinly sliced
1/2 bunch mint, leaves picked & chopped roughly
1/2 bunch coriander, chopped roughly
juice of 1 lime

Method:
Heat oil in larg non-stick wok. Add chicken and stir fry for 5-7 minutesuntil just cooked. Stir in the garlic, eschalots and chillies and toss for 1 minute. Quickly add spring onion, onion, fish sauce, lime leaves and herbs. Finish with lime juice for a sour flavour. Remove from heat.

Approximate Nutritional Content:
Cals: 151
Fat: 3g (1g saturated)
Sodium: 149mg
Carbohydrate: 7g
Protein: 24g

Notes: This would be nice served over rice. With rice vermicelli noodles tossed through before the lime juice is added. For a snack you can wrap a serve of this up in a couple of lettuce leaves. For a lunch you can warm this up, add a bunch of spinach and a few slices of tomato and wrap up in a wholemeal tortilla. Toss through some green leaves, add some cucumber & other vegetables for a salad. Very versatile!!