Sweet and Sour Pineapple Chicken Meatballs
with bell pepper, carrot, sesame seeds and rice
Ingredients
- Ground chicken
- Pineapple chunk
- Pepper(s)
- Green Onion(s)
- Basmati Rice
- Soy Sauce
- Garlic Clove(s)
- Grilled Sesame Seeds
- Hoisin Sauce
- Panko Breadcrumbs
- Cornstarch
- Carrot(s)
Necessary elements
pan, bowls, saucepan, whisk, tongs
1. Chop the garlic. Thinly slice the green onion. Cut the carrot into thin diagonal slices. Cut the peppers into cubes. Drain the pineapple and keep the juice.
2. Rinse the rice. Bring a pot with 310 2P | 430 3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat until the rice is tender and cooked.
3. Place the ground chicken in a bowl with the panko, half of the green onion, salt and pepper. Mix and make 3 small meatballs per person.
4. Heat a drizzle of oil in a large pan on medium-high. Cook the chicken meatballs 3-4 minutes to color every surface. Remove from the skillet. Add the carrot and bell pepper and cook 4-6 minutes over medium heat. Add more oil if needed. Add salt and pepper.
5. Mix the cornstarch in a small bowl with 2 2P | 3 3P tbsp. of water. In a small saucepan, add 1/2 2P | 3/4 3P cup of pineapple juice, the hoisin sauce, soy sauce, garlic and 1 tbsp. of sugar. Bring to a boil. When the sauce boils, add the cornstarch, whisking until the sauce thickens, then remove from the heat. Adjust the seasoning to taste.
6. Return the chicken meatballs and the pineapple chunks to the pan with the vegetables and cook for 4-5 minutes covered over medium heat. Add the sauce and cook for 1 minute. Serve the meatballs with the rice and garnish with the remaining green onion and sesame seeds. Bon appétit!