Ginger chicken bites with warm oriental quinoa salad
Ingredients
GINGER CHICKEN BITES
- 500 g chicken mince
- 1/2 bunch chives (finely chopped)
- 1 tbs ginger (grated)
- 1 carrot (finely grated)
- 1 eggs (whisked)
- 2 spring onion (finely chopped)
- 2 tsp sesame oil
- 2 tsp salt-reduced fish sauce (No MSG)
- 3 tbs sesame seeds
- 1/4 cup rice flour (as desired)
QUINOA SALAD
- 0.05 cup quinoa
- 1 cup vegetable stock (liquid)
- 1 red capsicum (finely sliced)
- 1 cup wombok (finely shredded)
- 1/2 cup corn kernels
- 1/2 cup peas
- 1 tbs olive oil
- 1/2 bunch chives (finely chopped)
- 1/2 reduced-salt soy sauce (No MSG)
Method
- Preheat oven to 180C.
- Place all ingredients, except sesame seeds in a bowl, combine well then shape with a spoon into balls.
- Sprinkle balls with sesame seeds.
- Place balls on a lined baking tray and bake for 15-20 minutes or until cooked through.
- Meanwhile, combine quinoa and stock in a small saucepan, bring to the boil and simmer for 15-20 minutes until stock has been absorbed.
- In a frying pan, heat oil over medium heat, add capsicum and stir-fry until tender, add cabbage and cook for 1-2 minutes. Toss quinoa, corn and peas into pan and warm through.
- Drizzle quinoa salad with soy sauce and sprinkle with chives.
- Serve a spoonful of warm salad onto each plate and top with ginger chicken bites.
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Recipe Info
Tip: Substitute rice for quinoa if desired.
Use either vegetable or chicken stock.
Use either vegetable or chicken stock.