Thai Chicken Bites
This recipe offers a burst of fresh flavors with aromatic herbs, tender chicken, and a zesty lime kick. The vibrant colors and textures of this dish are sure to impress your taste buds and brighten up your mealtime.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Makes 20
Nutrition
- Calories: 36 calories
- Fat Content: 2 grams fat
- Protein Content: 5 grams protein
- Sodium Content: 0.35 milligram of sodium
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