Sticky Chicken & Quinoa Meatballs with Thai Basil & Peanuts

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

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

Tip! Reserve a few basil leaves for garnish. You can always grate the carrot using a box grater.

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.

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 and sticky, and meatballs are cooked through.

Tip! Add enough oil to swirl around the base of the pan.

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

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

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

Tip! Reserve a few basil leaves for garnish. You can always grate the carrot using a box grater.

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.

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 and sticky, and meatballs are cooked through.

Tip! Add enough oil to swirl around the base of the pan.

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