Barbecued chicken on a stick with mango salad

Cooking Meat Barbecued chicken on a stick with mango salad

Grab the kids and head outside with this sizzling barbecue idea.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place 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.
  2. Combine 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.
  3. Heat 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.
  4. Meanwhile, combine mango, capsicum and lettuce in a bowl. Serve sticks with mango salad, drizzle with remaining soy sauce.

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60g dried rice vermicelli noodles
500g chicken mince
2 green onions, finely chopped
2 tbsp fresh coriander leaves, finely chopped
1/2 cup frozen baby peas, thawed, lightly mashed
2 tbsp reduced-salt soy sauce
Rice bran oil cooking spray
1 ripe mango, sliced
1 red capsicum, diced
8 small butter lettuce leaves

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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