Thai chicken bites
Makes 20
Easy
Prep:
Cook:
These delicately spiced canapés will disappear in seconds, perfect for a posh party
Skip to ingredients
Showing items 1 to 3 of 6
- 4 skinless, boneless chicken thighs
- 2 tbsp vegetable oil
- 1 shallotfinely chopped
- pinch dried chilli flakes
- 2 tbsp fish sauce
- juice1 lime
- handful each coriandermint and parsley leaves, chopped, plus extra to serve
- 4 heads red or green chicory
- 1 red chillisliced, to serve
Nutrition: per serving
- kcal36
- fat2g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein5g
- salt0.35glow
Method
step 1
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.
step 2
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.
