Low-carb snack recipe for 4 - 8 people, takes only 10 mins; recipe has chicken thigh, vegetable oil, shallot, chilli flakes, fish sauce, juice, coriander, chicory and chilli.
Thai chicken bites
Course: Low-carb snack
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Coriander: handful each coriander, mint and parsley leaves, chopped, plus extra to serve
- Vegetable Oil: 2 tbsp vegetable oil
- Chilli Flakes: pinch dried chilli flakes
- Chilli: 1 red chilli, sliced, to serve
- Shallot: 1 shallot, finely chopped
- Fish Sauce: 2 tbsp fish sauce
- Chicken Thigh: 4 skinless, boneless chicken thighs
- Chicory: 4 heads red or green chicory
- Juice: juice 1 lime
Directions
- 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.
