Here’s an interesting fact, Chef: Meatballs didn’t originate in Italy but in ancient Persia (in the form of lamb koftas). Today you will enjoy these mouthwatering mouthfuls in a combo of chicken mince, onion & ginger. These are accompanied by veggie-loaded millet and umami-fied with a soy & sesame oil drizzle.
Golden Chicken Bites & Millet
Golden Chicken Bites & Millet
with charred bell pepper & carrot
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Chicken
- Free-Range Chicken Mince
- Fresh Ginger
- Green Leaves
- Millet
- Onion
- Onions
- Sesame Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
COLOURFUL VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the pepper strips, and the carrot strips until lightly charred, 4-5 minutes. Remove from the pan, place in a bowl, and season.
FLAVOURBOMBS
In a separate bowl, combine the mince, the diced onion (to taste), the grated ginger, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
SOY GOOD
To the bowl with the charred veggies, mix in the fluffy millet, the shredded green leaves, a drizzle of olive oil, and seasoning. In a small bowl, combine the sesame soy with 10ml of water.
GET SOME DIN DIN
Plate up the loaded millet salad, top with the golden chicken bites, and drizzle over the sesame soy dressing. Enjoy, Chef!
Millet - 75ml
Onion - 1
Bell Pepper - 1
Carrot - 120g
Free-range Chicken Mince - 150g
Fresh Ginger - 10g
Green Leaves - 20g
Sesame Soy - 15ml
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
COLOURFUL VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the pepper strips, and the carrot strips until lightly charred, 5-6 minutes. Remove from the pan, place in a bowl, and season.
FLAVOURBOMBS
In a separate bowl, combine the mince, the diced onion (to taste), the grated ginger, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
SOY GOOD
To the bowl with the charred veggies, mix in the fluffy millet, the shredded green leaves, a drizzle of olive oil, and seasoning. In a small bowl, combine the sesame soy with 20ml of water.
GET SOME DIN DIN
Plate up the loaded millet salad, top with the golden chicken bites, and drizzle over the sesame soy dressing. Enjoy, Chef!
Millet - 150ml
Onion - 1
Bell Pepper - 1
Carrot - 120g
Free-range Chicken Mince - 300g
Fresh Ginger - 20g
Green Leaves - 40g
Sesame Soy - 30ml
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
COLOURFUL VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the pepper strips, and the carrot strips until lightly charred, 6-8 minutes. Remove from the pan, place in a bowl, and season.
FLAVOURBOMBS
In a separate bowl, combine the mince, the diced onion (to taste), the grated ginger, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
SOY GOOD
To the bowl with the charred veggies, mix in the fluffy millet, the shredded green leaves, a drizzle of olive oil, and seasoning. In a small bowl, combine the sesame soy with 30ml of water.
GET SOME DIN DIN
Plate up the loaded millet salad, top with the golden chicken bites, and drizzle over the sesame soy dressing. Enjoy, Chef!
Millet - 225ml
Onions - 2
Bell Peppers - 2
Carrot - 240g
Free-range Chicken Mince - 450g
Fresh Ginger - 30g
Green Leaves - 60g
Sesame Soy - 45ml
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
COLOURFUL VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the pepper strips, and the carrot strips until lightly charred, 6-8 minutes. Remove from the pan, place in a bowl, and season.
FLAVOURBOMBS
In a separate bowl, combine the mince, the diced onion (to taste), the grated ginger, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
SOY GOOD
To the bowl with the charred veggies, mix in the fluffy millet, the shredded green leaves, a drizzle of olive oil, and seasoning. In a small bowl, combine the sesame soy with 40ml of water.
GET SOME DIN DIN
Plate up the loaded millet salad, top with the golden chicken bites, and drizzle over the sesame soy dressing. Enjoy, Chef!
Millet - 300ml
Onions - 2
Bell Peppers - 2
Carrot - 240g
Free-range Chicken Mince - 600g
Fresh Ginger - 40g
Green Leaves - 80g
Sesame Soy - 60ml
Woolies Products in this dish
