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Chilli Chicken And Sweet Corn Meatballs

Diet.Chef's picture
  Chicken 1 Pound, minced (450 Ground)
  Spring onions 4 , finely chopped (Scallions)
  Red chili 1 Small, finely chopped
  Canned sweetcorn 3 1⁄2 Ounce, drained (100 Gram)
  Salt To Taste
  Jasmine rice 1 Cup (16 tbs), boiled
  Chicken stock 5 Fluid Ounce (150 Milliliter)
  Pineapple juice 3 1⁄2 Ounce, drained (100 Gram)
  Carrot 1 Medium, cut into thin strips
  Red bell pepper 1 Small, deseeded
  Green bell pepper 1 Small, deseeded
  Light soy sauce 1 Tablespoon
  Rice vinegar 2 Tablespoon
  Castor sugar 1 Tablespoon
  Tomato paste 1 Tablespoon
  Cornflour 2 Teaspoon, mixed (Cornstarch)

1. To make the meatballs, place the chicken in a bowl and add the spring onions (scallion), chilli, ginger, seasoning and sweetcorn. Mix together.
2. Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to the boil. Arrange the meatballs on a sheet of baking parchment in a steamer or large sieve (strainer), place over the water, cover and steam for 10-12 minutes.
3. To make the sauce, pour the stock and pineapple juice into a pan and bring to the boil. Add the carrot, (bell) peppers and pineapple, cover and simmer for 5 minutes. Stir in the other ingredients and heat through, stirring, until thickened. Season.
4. Drain the meatballs and transfer to a serving plate. Garnish and serve with rice and the sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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