Sweet Chilli Chicken Balls
Sweet Chilli Chicken Balls
Crunchy Mixed Veg & Egg-Fried Rice, Soy, Ginger & Coriander
Ingrediënten
- 4 cm piece of ginger
- ½ a bunch of coriander 15g
- 1 x 150g skinless chicken breast
- 2 tablespoons sweet chilli sauce
- 1 x 250g packet of cooked rice
- 320 g pack of mixed stir-fry veg
- 2 large eggs
- 1 tablespoon low-salt soy sauce
Instructies
- Peel the ginger.
- Pick half the coriander leaves and put aside, then finely chop the rest, stalks and all, with the ginger.
- Add the chicken breast to the board, then chop and mix until you have a fine mince-type consistency.
- With wet hands, divide into eight, and roll into balls.
- Place in a 20cm non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil.
- Fry for 4 minutes, tossing regularly, then add the sweet chilli sauce to glaze for another 2 minutes.
- Meanwhile, put a large non-stick frying pan on a medium heat alongside, go in with ½ a tablespoon of oil, the rice and mixed veg.
- Toss regularly while the balls cook.
- Beat the eggs and divide between the pans, tossing into the veg and rice, but letting the egg flow around the balls and set as it cooks.
- Mix the soy into the egg-fried rice to season it to taste, then serve on a platter, sliding your silky omelette and chicken balls on top.
- Finish with the reserved coriander leaves.
