Sometimes you just feel like a zingy and tasty meal with an Asian flavour, one that can also be packed for your lunch the next day to give you a highly nutritious and delicious break in your long work day.

Another cook once, eat twice recipe for busy people!

Here’s what you need:

Serves 4


  • The juice of 2-3 limes (depending on the size)
  • 1.5 tablespoons fish sauce
  • 1 small red chili, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon palm sugar or Rapadura sugar

Mix the above ingredients in a small bowl or jug and set aside.


  • 1-2 tablespoons coconut oil, or peanut oil
  • 500g chicken mince, organic or free range
  • 1 medium size red onion, diced
  • 2 garlic cloves, chopped
  • 3 tablespoons coriander stalks, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 Kaffir lime leaf, cut the back vein out and slice finely
  • 2 tablespoons Tamari
  • 1 large red chili, sliced
  • 1 dessert spoon of roasted white rice, ground (see instructions below).  This is optional but it helps to absorb extra liquid when cooking the chicken

In a bowl, combine all the above ingredients, mixing well.  Heat the coconut oil in a heavy based frypan.  Cook the chicken in batches, breaking up the chicken mince if needed until the chicken is cooked through.


  • Mixed lettuce leaves
  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 carrot, grated
  • 1 cucumber, sliced
  • a handful of cherry tomatoes, halved
  • 1 cup raw peanuts, crushed

Put the dish together in a bowl.  Spoon over the dressing to taste.

Any leftover chicken can be frozen for a quick meal.

Ground Roasted Rice

Heat a heavy based pan on medium heat.  When hot, place 1/4 cup white or brown rice and dry roast until toasted.  Cool and place in a grinder (an electric spice grinder works well) or a mortar and pestle.  Grind to a powder.  Use what you need and put any remaining in an airtight container or ziplock bag, place in the freezer for another day.