Minced chicken with exotic mushrooms, soy, and lime

INGREDIENTS
2 or 3 skinless chicken breast fillets, roughly sliced
1 tbsp olive oil
1 onion, finely chopped
salt and freshly ground black pepper
1 garlic clove, grated or finely chopped
1 red chilli, deseeded and finely chopped
300g (10oz) mixed fresh exotic mushrooms (such as oyster,
shiitake, and enoki) or chestnut mushrooms, finely chopped
3 tbsp dark soy sauce
juice of 2 limes
handful of coriander leaves, finely chopped
handful of basil leaves, finely chopped
hot cooked rice, to serve

METHOD
Whiz the sliced chicken in a food processor until minced. Set aside.
Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt, and sauté for 5 minutes until soft. Add the garlic and chilli, and cook for a few seconds more.
Add the chicken mince to the pan, season well with salt and pepper, and cook, stirring occasionally, for a few minutes until the chicken is no longer pink. Add the mushrooms, and cook for about 5 minutes more.
Stir through the soy sauce and lime juice, and cook for a further 2 minutes. Taste, and season again if needed. Just before serving, stir through the coriander and basil. Serve immediately with the hot rice, either on the side or mixed together.