Thai chicken bites

Gluten Free
Dairy Free
Health score
11%
Thai chicken bites
25 min.
20
57kcal

Suggestions


If you're looking for a delicious and refreshing appetizer that packs a punch of flavor, these Thai Chicken Bites are a must-try! Perfect for any gathering, these bite-sized morsels are bursting with zesty lime, aromatic herbs, and a touch of spice that will leave your guests coming back for more. Made with tender chicken thighs, these bites are not only gluten-free and dairy-free but also light and satisfying. The combination of fresh coriander, mint, and parsley adds an herbaceous touch that balances the heat from the red chili flakes and fish sauce.

The chicory leaves act as the perfect vessel for this vibrant chicken mixture, creating a refreshing and crunchy bite in every mouthful. Whether you're hosting a party, preparing a snack, or just craving a flavorful dish to start off your meal, these Thai Chicken Bites are sure to impress. The best part? They can be prepared a day in advance, so you can focus on enjoying your time with friends and family rather than being stuck in the kitchen. A wonderful fusion of textures and flavors, these bites are not only easy to make but also a crowd-pleaser that caters to various dietary needs. Get ready to spice up your next meal with this unforgettable Thai-inspired recipe!

Ingredients

  •  chicken thighs boneless skinless
  • tbsp vegetable oil 
  •  shallots finely chopped
  • pinch pepper dried
  • tbsp fish sauce 
  •  juice of lime 
  • handful cilantro leaves chopped
  • heads endive green red
  •  to 5 chilies red sliced

Equipment

  • knife
  • wok

Directions

  1. Chop the chicken thighs into small pieces with a knife until they resemble coarse mince.
  2. 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.
  3. Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.
  4. To serve, mix the herbs into the chicken mixture. Separate the chicory into individual leaves (youll need about 2
  5. and arrange on serving plates.
  6. Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chillies.

Nutrition Facts

Calories57kcal
Protein38.03%
Fat37.58%
Carbs24.39%

Properties

Glycemic Index
7.6
Glycemic Load
0.23
Inflammation Score
-9
Nutrition Score
13.704347807428%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.13mg
Naringenin
0.01mg
Kaempferol
9.09mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:57.08kcal
2.85%
Fat:2.48g
3.82%
Saturated Fat:0.48g
3.03%
Carbohydrates:3.62g
1.21%
Net Carbohydrates:0.75g
0.27%
Sugar:0.54g
0.6%
Cholesterol:21.47mg
7.16%
Sodium:181.77mg
7.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.65g
11.31%
Vitamin K:212.02µg
201.92%
Vitamin A:1993.14IU
39.86%
Folate:130.84µg
32.71%
Manganese:0.39mg
19.74%
Vitamin C:9.7mg
11.75%
Fiber:2.88g
11.51%
Vitamin B5:1.09mg
10.95%
Potassium:357.47mg
10.21%
Vitamin B3:1.7mg
8.5%
Selenium:5.48µg
7.83%
Zinc:1.07mg
7.14%
Vitamin B6:0.14mg
7.12%
Phosphorus:69.63mg
6.96%
Vitamin B2:0.11mg
6.55%
Vitamin B1:0.1mg
6.36%
Magnesium:22.81mg
5.7%
Iron:0.99mg
5.48%
Copper:0.11mg
5.38%
Calcium:50.75mg
5.07%
Vitamin E:0.57mg
3.83%
Vitamin B12:0.15µg
2.55%