These crunchy golden macadamia crusted chicken pieces teamed with fun vegies and cute sushi rice ‘chickens’ will delight your little ones and add the health benefits of macadamias to dinnertime.
- 1 cup sushi rice
- 1 cup water
- 1/2 tsp salt
- 3 tbsp rice vinegar
- 2 tsp caster sugar
- 2 tsp vegetable oil
- 2 eggs separated
- Small strip nori paper cut into tiny pieces for eyes
Panko macadamia chicken strips
- 250 g chicken breast cut into strips 3cm x 5cm
- 1 egg beaten
- 1/2 cup macadamias finely crushed
- 3/4 cup panko breadcrumbs
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 8 yellow tomatoes halved
- 1 avocado sliced and cut into pieces or stars using a star cutter
- 1 carrot sliced and cut into flower shapes
- 2 broccoli florets divided into small pieces
- 1 sheet nori paper finely sliced
- 4-6 macadamias halved
For the sushi rice, rinse the rice thoroughly and drain for at least 10 minutes. Place in a saucepan with the water and ¼ teaspoon of salt, bring to the boil, and then reduce the heat to low and place a lid on the saucepan. Cook for 12 minutes. Turn the heat off and stand the rice, with the lid on, for 10 minutes. Stir together the rice vinegar, caster sugar and remaining ¼ teaspoon of salt until the sugar has dissolved as much as possible. Pour the vinegar mixture over the rice and, using a fork, distribute the mixture evenly. Set aside.
Heat 1 teaspoon of vegetable oil in a frying pan over medium heat and pour in the combined whites from the 2 eggs. Allow to cook completely on one side before flipping and cooking the other. Set aside on a plate. Lightly beat the egg yolks and repeat with remaining teaspoon of oil. Cut out 8 small rounds from the egg white and small triangles from the egg yolk to create the white tummies and yellow feet and beaks of little chickens. Dampen hands and use about ¼ cup of cooked rice to make flat rounds of sushi. Decorate to create little chickens with the cooked egg pieces and 2 small pieces of nori to create eyes.
For the panko macadamia chicken strips, place the chicken strips, egg and combined macadamias, panko and salt into three separate bowls. Dip each piece of chicken into the egg and then the crumb mixture and set aside. Heat half the oil in a frying pan over medium heat. Cook half the chicken pieces for 2-3 minutes each side, until golden and cooked through. Repeat with remaining oil and chicken. Place in a bowl with sushi rice chickens, tomatoes, avocado, carrot and broccoli. Add 2-3 halved macadamias to each bowl and sprinkle with nori strips. Serve immediately.
Calories: 695kcalCarbohydrates: 57gProtein: 25gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 163mgSodium: 662mgPotassium: 717mgFiber: 7gSugar: 5gVitamin A: 2885IUVitamin C: 12mgCalcium: 79mgIron: 3mg