Grab the kids and head outside with this sizzling barbecue idea.
Ingredients
- 60g dried rice vermicelli noodles
- 500g chicken mince
- 2 green onions, finely chopped
- 2 tablespoons fresh coriander leaves, finely chopped
- 1/2 cup frozen baby peas, thawed, lightly mashed
- 2 tablespoons reduced-salt soy sauce
- Rice bran oil cooking spray
- 1 ripe mango, sliced
- 1 red capsicum, diced
- 8 small butter lettuce leaves
Equipment
- You'll need 12 pre-soaked paddle pop sticks.
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Rinse under cold water. Drain. Using kitchen scissors, roughly chop noodles. Set aside to cool.
- Step 2Combine chicken mince, onion, coriander, peas, noodles and 11?2 tablespoons soy sauce in a glass or ceramic dish. Cover. Refrigerate for 1 hour, if time permits.
- Step 3Heat a barbecue plate on medium heat. Divide mixture into 12 equal portions. Using damp hands, shape each portion around a paddle pop stick to form a sausage. Spray with oil. Cook, turning, for 7 to 10 minutes, or until browned and cooked through.
- Step 4Meanwhile, combine mango, capsicum and lettuce in a bowl. Serve sticks with mango salad, drizzle with remaining soy sauce.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1228 kj
Energy
10g
Fat Total
3g
Saturated Fat
3g
Fibre
27g
Protein
112mg
Cholesterol
454.04mg
Sodium
7g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Take advantage of summer fruit and replace the capsicum with diced fresh pineapple and roughly chopped macadamia nuts. Drizzle with a creamy dressing.
Freezer tip: Store chicken sticks, between sheets of baking paper, in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight.
- Author: Kim Meredith
- Image credit: Andrew Young
- Publication: Super Food Ideas
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