Asian inspired chicken stacks with roasted vegetables

    1 hour 30 minutes

    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
    1 person made this

    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

    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!


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

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