Sticky And Saucy Chicken Bites
GF, RSF, DF
Serves: makes 12
These slightly spicy, sticky and sweet meatballs really hit the spot. The great news is, they’re super versatile, simply serve with hot rice in winter or in lettuce cups in summer and it's a year-round crowd pleaser.
Ingredients:
400 g (14 oz) free-range INGLEWOOD chicken mince
1/4 cup (35 g / 1 1/4 oz) tapioca flour or arrowroot flour
2 garlic cloves, minced
1 long red chilli, finely diced
1 tbsp minced ginger
1 tsp dried chilli flakes
2 free-range eggs
Pink rock salt and cracked pepper
2 tbsp extra virgin olive oil
Sauce
2 tbsp Thai red curry paste
1 tbsp NIULIFE Coconut Aminos
1 tbsp tomato paste
1/2 cup (125 ml / 4 fl oz) chicken or beef bone broth, or stock
1 cup (250 ml / 9 fl oz) canned coconut cream
1/2 cup (140 g / 4 3/4 fl oz) PIC’S Smooth Peanut Butter
1/4 cup (20 g / 3/4 oz) shredded coconut, toasted
1/4 cup (35 g / 1 1/4 oz) roughly chopped toasted peanuts
1/4 cup coriander leaves
Lime cheeks, to serve
Method:
Get started by placing the chicken mince, tapioca or arrowroot flour, garlic, chilli, ginger, chilli flakes, eggs and a pinch of salt in a bowl and mix well with your hands to combine. Roll into 12 evenly-sized meatballs and place on a plate.
Heat the olive oil in a large frying pan over medium-high heat, add the meatballs and cook, turning regularly, for 6-8 minutes, or until golden brown on all sides. Carefully transfer the meatballs to a plate and set aside while you make the sauce.
To the same pan, add the curry paste, coconut aminos and tomato paste and fry, stirring occasionally, for 1–2 minutes, or until aromatic. Pour in the broth or stock, coconut cream and peanut butter and bring to a simmer. Reduce the heat to low, then cook for 4-5 minutes, stirring regularly or until the sauce is thickened.
Return the meatballs to the pan and simmer for 3–5 minutes, or until the meatballs are cooked through and the sauce is very thick.
Arrange the chicken and peanut bites on a platter, scatter over the shredded coconut, toasted peanuts and coriander, add a generous squeeze of lime juice and serve with the lime cheeks on the side.
