Asian inspired chicken stacks with roasted vegetables

    Asian inspired chicken stacks with roasted vegetables

    3saves
    1hour30min


    1 person made this

    These chicken stacks are delicious and have a san choy bow taste to them with less mess. The leek is the key ingredient, it really sets it off.

    New South Wales, Australia

    Ingredients
    Serves: 6 

    • 1kg chicken mince
    • 1 bunch spring onions
    • half a bunch chives
    • 2 tablespoons sesame oil
    • 2 tablespoons soy sauce
    • sprinkle sea salt
    • 2 red capsicums
    • 1 eggplant
    • 1 bunch roasting carrots
    • 1 leek

    Directions
    Preparation:20min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hour30min 

    1. Mix chicken mince, spring onions, chives, sesame oil, soy sauce and sea salt together in a bowl and leave in the refrigerator for 30 minutes so the ingredients can infuse.
    2. Cut up the capsicum, eggplant and leave carrots whole. Place them in the oven with a generous amount of oil.
    3. Place the chicken mixture in egg circles in a fry pan, cooking until brown on both sides. While the chicken mixture is cooking, chop the leeks and fry them on a medium-low heat until they are caramelised.
    4. Once the chicken circles are cooked place on a plate and put the cooked leek on top. Take the roasted vegetables out of the oven and serve alongside the chicken. Easy!

    Tip

    Make sure to add the leek on top as it really sets the recipe off.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate