Asian Chicken Meatballs

with Stir Fried Veggies and Jasmine Rice

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Instructions

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1 Cook the rice

Preheat the oven to 220°C. Cook the rice using rice, water ratio 1:2.5. Bring to boil, then reduce heat and cover. Allow a gentle simmer for 15 minutes or until the water is absorbed. Fluff with a fork and gently season with salt.

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2 Mix

In a bowl, combine chicken mince, grated ginger, chopped peanuts, minced garlic, hoisin sauce, honey, black pepper, and salt. Mix well.

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3 Make the meatballs

With oiled hands, form the mixture to meatballs on an oven tray lined with baking paper. Bake in the oven for 15 minutes.

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4 Prep the veggies

Separate broccoli to small florets. Peel and cut carrot to thin 5cm / 2 inches slices, then to thin sticks. Cut sugar snap peas to sticks.

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5 Fry and serve

Heat oil in a pan over high heat. Fry broccoli and carrot for about 5 minutes, stirring. Add sugar snap peas and cook for 1–2 minutes. Season with a splash of soy sauce. Serve the chicken balls with rice and veggies.

Tips for fussy eaters

Prepare some meatballs with only peanuts and salt and pepper

Pro tip

Go easy with salt as the hoisin sauce and soy sauce both have plenty.

Fresh and tasty Asian inspired chicken meatballs… yum!

Cooking Time: 30 min

Cals 508 · Prot 38.5 · Carbs 41 · Fat 25.6

Ingredients

Number of people

Meatballs

Chicken mince 400.00 Grams
Ginger 30.00 Grams
Peanuts 20.00 Grams
Garlic cloves 2.00 Pieces
Hoisin sauce 20.00 Grams
Honey 3.00 Grams
Black pepper 0.50 Tsp
Salt 0.50 Tsp

Veggies

Broccoli 150.00 Grams
Carrot 1.00 Pieces
Sugar snap peas 100.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 5.00 ML

Rice

Jasmine rice 200.00 Grams

Fresh and tasty Asian inspired chicken meatballs… yum!

Cooking Time: 30 min

Cals 508 · Prot 38.5 · Carbs 41 · Fat 25.6

Instructions

photo

1 Cook the rice

Preheat the oven to 220°C. Cook the rice using rice, water ratio 1:2.5. Bring to boil, then reduce heat and cover. Allow a gentle simmer for 15 minutes or until the water is absorbed. Fluff with a fork and gently season with salt.

photo

2 Mix

In a bowl, combine chicken mince, grated ginger, chopped peanuts, minced garlic, hoisin sauce, honey, black pepper, and salt. Mix well.

photo

3 Make the meatballs

With oiled hands, form the mixture to meatballs on an oven tray lined with baking paper. Bake in the oven for 15 minutes.

photo

4 Prep the veggies

Separate broccoli to small florets. Peel and cut carrot to thin 5cm / 2 inches slices, then to thin sticks. Cut sugar snap peas to sticks.

photo

5 Fry and serve

Heat oil in a pan over high heat. Fry broccoli and carrot for about 5 minutes, stirring. Add sugar snap peas and cook for 1–2 minutes. Season with a splash of soy sauce. Serve the chicken balls with rice and veggies.

Tips for fussy eaters

Prepare some meatballs with only peanuts and salt and pepper

Pro tip

Go easy with salt as the hoisin sauce and soy sauce both have plenty.

Ingredients

Number of people

Meatballs

Chicken mince 400.00 Grams
Ginger 30.00 Grams
Peanuts 20.00 Grams
Garlic cloves 2.00 Pieces
Hoisin sauce 20.00 Grams
Honey 3.00 Grams
Black pepper 0.50 Tsp
Salt 0.50 Tsp

Veggies

Broccoli 150.00 Grams
Carrot 1.00 Pieces
Sugar snap peas 100.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 5.00 ML

Rice

Jasmine rice 200.00 Grams
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