Kate Gibbs is a food and travel writer, author, cook and new mother living in Sydney, Australia. She cooks whole food that makes us healthy and happy, and travels to find the best in style, food and hotels.

{recipe} asian chicken nuggets

BLOG_recipe asian chicken balls

Fast food without the calories, protein snack without the preservatives, chicken nuggets without the drive-through. I was asked to do a few healthy recipes for the Government's Swap it campaign, which follows the premise that it's easy to be healthy and fit if you swap a few of your less than ideal foods and activities for a healthier version of them. So swap an hour in front of the television with an hour's walk. Swap investing in a new Playstation with a new kayak. And swap oily nutritiously-void nuggets for these {recipe after the jump}. They're super easy to make and freeze well, so they can be fast food too. I'd LOVE to hear what swaps you're making - have you got any clever ideas to make one of your favourite things just a bit healthier? Please do share below! Meanwhile, here's my healthy chicken nuggets recipe. x

Asian chicken nuggets recipe

The store bought or fast-food version of nuggets is usually heavy in oils and fats, not to mention some may have unidentifiable meats. This homemade version is completely different - a crunchy bite, herby flavours and real chicken.. These are great party food, or tuck them in to pita bread with some sticks of cucumber for the office or school.

  • 500g chicken mince
  • 2 tsp sesame oil
  • 1/4 cup dry breadcrumbs
  • grated zest of 1 lemon
  • 2-3 shallots, roughly chopped
  • ¼ cup water chestnuts, roughly chopped
  • 1/3 bunch coriander, stalks finely chopped, leaves whole
  • 1 tbsp olive oil
  • 2 tbsp rice bran oil, for frying

Combine all ingredients, except the olive oil, in a bowl using clean hands. Season with a pinch of sea salt and freshly ground pepper. Divide mixture into 4 balls, then divide each of those into 6 small balls, to make 24 balls. Use wet hands to make balls if the mixture sticks to you. Place balls in a bowl and drizzle with 1 tablespoon olive oil to coat them all. Place balls in the fridge until you’re ready to cook (up to one day).

In a large frying pan, heat rice bran oil over a medium-high heat. Cook the balls in two or three batches for 8 to 10 minutes each batch. Drizzle with soy sauce or pack with some of those little fish-shaped soy bottles and an icepack.

Tip: Freeze these in little snap-lock bags after cooking and cooling, they thaw just fine.

Recipe first published in June 2012. 

Photography by Kate Gibbs.

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