Mini Thai Chicken Muffins….

Planning a wedding is tricky, stressful, and a second job you seem to have signed yourself up for without even realizing.  However, when you find that perfect wedding dress you seem to forget about all those spreadsheets you need to fill out and the fact that your soon-to-be husband thinks he has all the time in the world to rent a tux for the wedding!

I was lucky to have my Mum fly all the way from Australia to NYC for some fun mother/daughter time and to help with my search for THE wedding dress.  I’m not going to lie, trying on dresses for me was scary, awkward,  and on more than one occasion I would find myself breaking out into a sweat and feeling nauseous – leaving my Mum no other choice but to ask me: ‘Are you sure you want to get married?’

Of course I wanted to get married, but I never was much of a girly girl and this whole process of finding a wedding dress was pretty overwhelming… but not as overwhelming as when the store rang me up to tell me my dress was in and I could come in try it on over the weekend…. EEK

And so came about my yummy Mini Thai Chicken Muffin Recipe.  For the past few months I’ve been hitting the gym hard and focusing on gaining some nice muscle definition in my arms and back so I look amazing in my dress.  Then it dawned on me, how am I going to actually put on some muscle if  I continue eating rice cakes with some melted cheese on top for dinner???  In my defense I get home at 10PM and have already eaten my largest meal of the day for lunch, but still… rice cakes, who was I kidding!

My 10PM dinner was lacking one essential component… protein..  These mini chicken muffins are GREAT, they can be re-heated and eaten as a snack during the day, throw them in a salad, or eat 4-5 at a time with some veggies to make them a complete meal .  My latest 10PM dinner craze is having them as a side dish with tomato soup!

Mini Thai Chicken Muffins

Makes:  24 mini muffins


  • 1 lbs chicken mince
  • 1/4 cup oyster sauce
  • 2 cloves garlic, crushed
  • 1 tablespoon sweet chili sauce
  • 1/2 cup finely chopped cilantro leaves + stalks
  • 1/3 – 2/3 cups light coconut milk


  1. Pre-heat oven to 390°F
  2. Combine mince, oyster sauce, garlic, sweet chili sauce, cilantro and coconut milk in a large bowl.
  3. Place rounded tablespoons of mixture into a non-stick mini muffin pan
  4. Bake for about 15 minutes or until cooked

NOTE:  I feel like my arms are looking more toned every time I eat these :)


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