Chili Chicken and Sweetcorn Meatballs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A sweet and sour medley of flavors! Comes from Low Fat cookbook. Ingredients:
1 lb lean ground chicken |
4 spring onions, trimmed (scallions) |
1 red chili pepper, deseeded and finely chopped |
1 young ginger root, finely chopped |
3 1/2 ounces sweetcorn, no added salt or 3 1/2 ounces sugar, drained |
2/3 cup chicken stock |
3 1/2 ounces pineapple chunks in juice |
1 medium carrot |
1 red chili pepper, diced |
1 small green bell pepper, diced |
1 tablespoon light soy sauce |
2 tablespoons rice vinegar |
1 tablespoon caster sugar |
1 tablespoon tomato paste |
2 teaspoons cornstarch |
Directions:
1. Place ground chicken in bowl and add spring onions, chili, ginger, salt and pepper (to taste only), and sweetcorn. Mix with hands.
2. Divide mixture into 16 portions and form each into balls. Bring a pan of water to boil, and arrange the meatballs in a steamer or sieve. Place over water, cover, and steam for 10-15 minutes.
3. To make sauce, pork the stock and pineapple juice into another pan and bring to boil. Add the carrot and bell peppers, cover, and simmer for 5 minutes. Stir in remaining ingredients and heat through, stirring until thickened.
4. Drain meatballs and transfer to serving plate. Garnish with chives and serve with sauce and rice.
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