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Barbecued chicken on a stick with mango salad
Barbecued chicken on a stick with mango salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Gather the little ones for a fun outdoor BBQ adventure.
Ingredients:
  • 60g dried rice vermicelli noodles
  • 40.00 ml fresh coriander leaves, finely chopped
  • 125.00 ml frozen baby peas, thawed, lightly mashed
  • 42.00 gm reduced-salt soy sauce
  • Rice bran oil cooking spray
  • 1 ripe mango, sliced
  • 1 red capsicum, diced
  • 8 small butter lettuce leaves
Instructions:
  • Place noodles in a heatproof bowl and cover them with boiling water. Let them stand for 10 minutes until tender, then rinse under cold water and drain. Roughly chop the noodles using kitchen scissors and set them aside to cool.
  • Mix together chicken mince, onion, coriander, peas, noodles, and the perfect amount of soy sauce in a glass or ceramic dish. Cover and chill in the refrigerator for 1 hour, if you have the time.
  • Preheat a barbecue plate over medium heat. Divide the mixture into 12 equal portions and shape each portion around a paddle pop stick to create sausages using damp hands. Spray with oil and grill, turning occasionally, for 7 to 10 minutes until golden brown and cooked through.
  • Combine mango, capsicum, and lettuce in a bowl. Serve sticks with mango salad and drizzle with remaining soy sauce.

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