Instructions

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.
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.
3. Serve mince with coriander leaves, steamed baby pak choy and steamed jasmine rice.

Serving Size: 6

Source: https://www.taste.com.au/recipes/thai-flavoured-chicken-mince-rice/d74bd9e1-30ff-4dc3-ac14-52f0b4860035