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Asian Style Chicken Balls

Asian Style Chicken Balls


For 4

You will need...

  • 3 Chicken breasts, roughly chopped
  • 2 Spring onions
  • 0.5 Clove garlic, crushed
  • 1 Chilli, chopped
  • 125 ml Dried breadcrumbs
  • 1 Egg
  • 10 ml Lemon zest
  • 200 g Button mushrooms, sliced and pan-fried
  • 0.5 can(s) Pineapple chunks, keep the pineapple juice
  • 0.5 Red pepper, sliced
  • 0.5 Yellow pepper sliced
  • 1 Spring onion
  • 0.5 Punnet button mushrooms, sliced
  • Sweet and sour sauce
  • The juice from the pineapple tin
  • 15 ml Soy sauce
  • 15 ml Tomato sauce
  • 10 ml Brown sugar
  • 20 ml Grape vinegar
  • 15 ml Corn flour mix with enough water to form a paste
  • 500 ml Cooked long grained basmati rice to serve

Asian Style Chicken Balls Method

    1. Place the chopped chicken, spring onions, garlic, chilli, breadcrumbs, egg and lemon zest into a food processor and blitz until just blended, transfer into a bowl and mix in the mushroom. Season generously with salt and freshly ground black pepper.
    2. Form balls and place onto a baking tray, brush with a little oil and bake in a preheated oven for 12-15 minutes, or until cooked through and golden. 
    3. In a pan sauté the pineapple chunks, spring onion, peppers and mushrooms. Until the vegetables are tender but still crisp. 
    4. To make the sauce; Heat the soy sauce, tomato sauce, brown sugar and vinegar in a small sauce pan, add the pineapple juice and allow to boil, Add the corn flour paste and bring up to boiling point to thicken and become glossy. 
    Cooks tip: This recipe is also great served with noodles.
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