Name: Thai chicken bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 20
Cuisine: Thai
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

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Thai chicken bites

Thai chicken bites

John Torode

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Makes 20

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.7 ratingsRate

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These delicately spiced canapés will disappear in seconds, perfect for a posh party

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal36
fat2g
saturates0g
carbs0g
sugars0g
fibre0g
protein5g
salt0.35g

low

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.

Recipe from Good Food magazine, January 2008

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A star rating of 5 out of 5.7 ratings

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