Sticky Chicken & Quinoa Meatballs with Thai Basil & Peanuts

Cook Quinoa:

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with ³⁄₄ cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy. Spread over a plate to cool slightly before handling.

Prepare Ingredients:

Peel and mince ginger and garlic. Pick basil leaves and finely chop (discarding stems). Peel cucumber into ribbons using a vegetable peeler. Peel and julienne carrot and roughly tear lettuce leaves.

Make Meatballs:

In a bowl, combine cooled quinoa, ginger, basil and garlic with the chicken mince. Season well with salt and pepper and roll the mixture into tablespoon sized meatballs.

Cook & Glaze Meatballs:

Heat oil in a frypan over medium-high heat. Add the meatballs and cook, turning, for 6-8 minutes until golden and almost cooked through. Add sticky soy mix and ¹⁄₄ cup (60ml) water and cook, swirling pan, for a further 2-3 minutes until reduced, sticky and meatballs are cooked.

You Plate It:

Divide the lettuce, carrot and cucumber between bowls, customising to individual tastes if necessary. Serve with meatballs and any leftover glaze in the pan drizzled over the top. Garnish with peanuts and any reserved basil leaves.