Minced Spicy Chicken Recipes

CHEESY CHICKEN MINCE FRITTERS WITH BROCCOLI

Steps:

• Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).
• Place Fritter ingredients in a bowl, mix to combine.
• Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).
• Place on tray. Spray the top (generously) with oil.
• Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.
• Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

SPICY GROUND CHICKEN

Steps:

• Slice all veggies.
• Spray a non-stick skillet with cooking spray or optional olive oil.
• Cook ground chicken until completely done, about 10 minutes.
• Remove from pan and set aside.
• Add onions and garlic to pan and sauté until translucent.
• Add zucchini, mushrooms, red and green peppers.
• Cover, stirring often until cooked.
• Don't drain liquid.
• Add cooked ground chicken and salsa to veggies.
• Mix well.
• Simmer about 10 minutes.
• Serve wrapped in a soft flour tortilla or over rice.
• DO NOT use ground chicken in the tube as it is dry and ruins the dish.

SPICY MINT CHICKEN

Steps:

• Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

MINCED SPICY CHICKEN

Steps:

• 1. Put the chicken, skin side down, and chicken broth in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer 12 minutes. Turn the chicken over and simmer 10 minutes. Cool the chicken in the pan off heat. When the chicken is cool enough to handle, separate the meat from the skin and bones and finely chop it into small bits. Discard the skins and bones. 2. Heat the olive oil in a large skillet over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the remaining ingredients, except the reserved chicken, and cook, stirring, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes. 3. Mix in the reserved chicken. Transfer to a bowl. The chicken picadillo is ready to use as directed in your recipe. If made ahead, cool to room temperature, cover and refrigerate up to 3 days, or freeze up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.