This is an amazing meal – so simple, so quick to prepare and of course, delicious. It’s ideal for summer but the bit of a spicy kick means you can enjoy it in the colder weather as well because it will warm you up nicely. We love to sit outside with this dinner on a warm evening with a nice glass of Riesling.
2 tsp olive oil
1 large chopped onion
750g of free-range chicken mince (alternatively, finely dice breast or thigh meat)
1 bunch of coriander
¼ of a cup of sweet chilli sauce
2 TBS lemon juice
2 tsp White Rock Riesling
1 ½ tsp brown sugar
Steamed bok choy
Start the onion in the olive oil on a low heat with an occasional stir. You can chop the onions as thickly or as thinly as you like. Cooking the onions slowly will ensure they get soft and golden without burning and will give you time to prepare the rest.
Start your rice by measuring the rice and water you want. For two people, 1 cup of rice is plenty, which needs 2 cups of water. Simmer it for about 20 minutes or until the water has totally absorbed. If you have a rice cooker, follow those instructions!
Next, wash your coriander, pick the leaves off and dice the stems. Smells amazing, doesn’t it?
The onion should be beautiful and soft by now and if it’s starting to brown, you can turn up the heat and add the chicken. Stir for a couple of minutes until it has turned from pink to light brown. Add the chilli sauce, lemon juice, Riesling, brown sugar and coriander stems and stir until the liquid is boiling then turn down to low heat and simmer for 10 minutes, stirring occasionally.
At this point, we’re just about done! You just need to steam your bok choy. I use a microwave steamer, which gets you great results. All you need to add is a small amount of water and then pop it in the microwave for about five minutes.
The simplest way to serve is in a bowl with a scoop of rice first, with the chicken topped with the bok choy and coriander leaves. And of course, have a glass of Riesling to accompany.