Sweet and sour chicken balls

6 Servings

Ingredients

Quantity Ingredient
1 pounds Ground chicken
1 Egg, slightly beaten
1 Clove garlic, minced
½ teaspoon Salt
¼ teaspoon Pepper
5 tablespoons Flour, divided
3 tablespoons Canola oil
1 can Pineapple chunks in own juice (14 ounces)
1 Chicken bouillon cube
1 Green pepper, sliced into 1 1/2-inch pieces
2 tablespoons Cornstarch
2 tablespoons Sugar
1 teaspoon Ground ginger
2 tablespoons Soy sauce
¼ cup Vinegar

Directions

In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls.

Heat the canola oil in a nonstick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tablespoon. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes.

Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.

[THE EVENING SUN; January 2, 1991] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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