Thai chicken bites
These delicately spiced canapés will disappear in seconds, perfect for a posh party
Difficulty and servings
Makes 20
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Low-fat
- Chop the chicken thighs into small pieces with a knife until they resemble coarse mince. Heat a wok over a high heat. When smoking hot, add the oil, chicken and shallot. Stir constantly and cook for about 5 mins until the chicken is cooked but not browned. Then stir in 1 tsp water, the dried chilli and fish sauce. Cook for 2 mins more. Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.
- To serve, mix the herbs into the chicken mixture. Separate the chicory into individual leaves (you'll need about 20) and arrange on serving plates. Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chillies.
36 kcalories, protein 5g, carbohydrate 0g, fat 2 g, saturated fat 0g, fibre 0g, salt 0.35 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/12539/
http://www.bbcgoodfood.com/recipes/12539/
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Ingredients
- 4 skinless, boneless chicken thighs
- 2 tbsp vegetable oil
- 1 shallot , finely chopped
- pinch dried chilli flakes
- 2 tbsp fish sauce
- juice 1 lime
- handful each coriander , mint and parsley leaves, chopped, plus extra to serve
- 4 heads red or green chicory
- 1 red chilli , sliced, to serve
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Difficulty and servings
Makes 20
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Low-fat
Ingredients
- 4 skinless, boneless chicken thighs
- 2 tbsp vegetable oil
- 1 shallot , finely chopped
- pinch dried chilli flakes
- 2 tbsp fish sauce
- juice 1 lime
- handful each coriander , mint and parsley leaves, chopped, plus extra to serve
- 4 heads red or green chicory
- 1 red chilli , sliced, to serve
36 kcalories, protein 5g, carbohydrate 0g, fat 2 g, saturated fat 0g, fibre 0g, salt 0.35 g
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12 May 2010
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31 December 2011
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