To make the carrot and snow pea salad, place the sunflower and sesame oils with lime juice in a bowl. Season to taste with salt and pepper, then whisk to combine.
Blanch the carrots and snow peas in boiling salted water for 1 minute. Drain, refresh in cold water, then drain again. Add drained carrots and snow peas to the bowl with sesame seeds and toss to combine. Set aside.
Place minced chicken, breadcrumbs, spring onions, coriander, garlic, ginger and egg in a food processor and pulse to combine.
Divide chicken mixture into 12 equal pieces, then wet your hands (so that the mixture does not stick to them) and shape into neat ovals. Place bites on a lightly oiled baking sheet, then refrigerate for 10 minutes.
Preheat the oven to 200°C.
Bake chicken bites for 25 minutes or until lightly browned.
Serve hot or cold with carrot and snow pea salad, sweet chilli sauce, tomato sauce or yoghurt for dipping if desired.
Recipe courtesy of delicious.com.au
Serving size 4