SWEET & SOUR CHICKEN BALLS WITH BROWN RICE
The sauce is lovely poured over the rice. The balls seem quite soft when you are making them but they do firm up during the cooking. If you wish firmer chicken balls add more bread crumbs, but only a few. Make sure that you coat them well with crumbs so they turn golden when you are browning them. A green salad goes well with this dish.
Provided by Bergy
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
- Use your hands to evenly blend all the ingredients together.
- Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
- Mix the 1/4 cup of crumbs& Italian herb.
- Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
- Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
- Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
- Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
- Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
- Serve with hot cooked Brown Rice.
- I like the sauce over the rice.
Nutrition Facts : Calories 608.9, Fat 13.4, SaturatedFat 3.6, Cholesterol 144, Sodium 864.1, Carbohydrate 93.5, Fiber 6.5, Sugar 35.7, Protein 30.4
SWEET-AND-SOUR CHICKEN WITH RICE
"When a restricted diet became a necessity for me, I didn't want to give up my sweet-and-sour chicken, so I revamped my old recipe," relates Eva Marie Collins of Bolivar, Missouri.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 307 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 400mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
SWEET AND SOUR CHICKEN BALLS
Make and share this Sweet and Sour Chicken Balls recipe from Food.com.
Provided by kristeve05
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
- Serve with rice or noodles.
Nutrition Facts : Calories 495.7, Fat 9.2, SaturatedFat 2.6, Cholesterol 135.2, Sodium 928, Carbohydrate 67.3, Fiber 0.9, Sugar 41.1, Protein 34.3
SWEET & SOUR CHICKEN BALLS
Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible
Provided by Kwoklyn Wan
Time 40m
Number Of Ingredients 12
Steps:
- First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
- Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
- Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
- Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.
Nutrition Facts : Calories 554 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.06 milligram of sodium
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- In a small bowl, whisk together cold water or pineapple juice with cornstarch until blended. Pour the mixture into the saucepan. Whisk constantly over medium-high heat until it comes to a boil.
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