These Thai chicken bites are flavour bombs on top of this delicious fresh salad. Tasty, easy and quick to make, share Thai style with family and friends for lunch or dinner. Serve the bites at parties with my easy Thai lemon and chilli sauce or soy sauce with chopped chilli. They are gluten, lactose free and can be made low FODMAP. Enjoy.
For the sauce 3 birdseye chilli, finely cut (or more if you like it extra spicy)
2 limes, zested and juiced
3 tbsp raw sugar or palm sugar
2 tbsp fish sauce
2 cloves garlic, crushed (exclude for low FODMAP)
For the chicken bites 500g chicken mince
2 large limes, zested and juiced
1 bunch of coriander with leaves and stem, chopped finely
2 tbsp fish sauce
1 tbsp raw sugar or palm sugar
1 cloves garlic, crushed (exclude for low FODMAP)
1 birdseye chilli, finely chopped (optional)
1 tbsp oil
For the salad 3/4 iceberg lettuce, roughly cut
12 cherry tomatoes, cut into quarters
10cm continental cucumber, cut
1 red or yellow capsicum, finely sliced
1 avocado, sliced
1/4 cup coriander, roughly cut
1/4 cup mint, roughly cut
1/4 basil, roughly cut
2/3 cup roasted macadamias or peanuts (optional)
To serve Jasmine rice, cooked per packet instructions
Birdseye chilli, finely sliced as garnish for those who like it extra spicy
Place the macadamias or peanuts in a saucepan and fry for 2-3 minutes until golden. Set aside in a bowl to cool.
Preheat the oven to 220 degrees. Line 2 baking trays with baking paper.
For the sauce
Combine the lime zest, juice, chilli, sugar and fish sauce in a bowl. Stir to combine, until the sugar has dissolved. Set aside.
The sauce can be made at any time but I make it first as the flavours intensify over time
For the chicken bites
Combine the lime zest, juice, sugar and fish sauce in a bowl. Stir to combine, until the sugar has dissolved.
Add the coriander, garlic and chilli and stir to combine.
Add the mince and combine using your fingers.
Using a spoon, drop teaspoon sized drops of the chicken mixture onto a baking tray, evenly spacing them apart. Bake for 10 minutes. At this stage the balls can either be made into a salad and served straight away or put in the refrigerator and reheated if making ahead.
Heat the oil in a frypan on high for 1 minute. Place half of the chicken balls in the frypan and fry for 2 minutes, or until slightly golden. Set aside in a bowl. Put the remaining balls to the frypan and cook until golden brown. Set aside
Use your fingers to combine the chicken mince and coriander and lime sauce
To assemble the salad
In the meantime, while the chicken is cooking, arrange the lettuce, capsicum, cucumber, avocado and tomatoes on a serving plate.
Spread the chicken bites evenly over the salad ingredients.
Spread the coriander, mint and basil over the chicken bites and salad. Evenly spread macadamias or peanuts and pour on the sauce.
Drop teaspoon sized chicken mixture onto the baking paper
To make this a family friendly meal, exclude the birdseye chilli from the chicken bites and serve the lime chilli sauce in a separate bowl.
Frying the bites adds to the flavour and allows you precook in the oven, refrigerate and fry when you are ready to serve