For added variety, you can use turkey mince instead of chicken mince.
- 250g chicken mince
- 1 clove garlic, crushed
- 1 tsp. ginger, crushed
- 1 tsp. sesame oil
- 1 spring onion, sliced
- 1 slice multigrain bread, processed into crumbs
- 2 tbsp. soy sauce
- 2 tbsp. rice wine vinegar or sake
- 2 tbsp. mirin
- 2 tbsp. brown sugar
- 1 cup finely shredded/sliced wombok cabbage
- 1 carrot, grated/shredded
- 1 apple, grated or sliced into matchsticks
- ¼ red capsicum, shredded/grated
- 1 tsp. apple cider vinegar
- 1 tbsp. rice wine vinegar
- ½ lime, squeezed
- Place your skewer ingredients into a mixing bowl and mix until combined. Roll into balls then place onto skewers. Set aside in fridge until ready to cook.
- Prepare your Asian slaw placing all ingredients into a mixing bowl and drizzle with dressing ingredients. Divide onto your serving plates.
- Mix your sauce ingredients together and set aside.
- Heat your non-stick frypan and cook your skewers. Keep an eye on them as you don’t want them overcooked. When ready place them onto your serving plate with slaw then drizzle sauce over the skewers.
Servings: 2 Serving size:377g
|Average Serve||Average 100g|
|Energy||1770 kJ||469 kJ|
|423 Cal||112 Cal|
|Protein||35.2 g||9.3 g|
|Fat, total||16.3 g||4.3 g|
|- saturated||4.6 g||1.2 g|
|Carbohydrate||29.7 g||7.8 g|
|- sugars||22.3 g||5.9 g|
|Sodium||699 mg||185 mg|
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