Sweet Chilli Chicken Meatballs
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 370g / 13oz chicken breasts
- 40g / 1.5 oz dried breadcrumbs
- 1 medium egg
- 1 spring onion, finely chopped
- 2 tbsp sweet chilli sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- juice of 1 lime
- 200g / 7oz dried egg noodles
- 120g / 40z baby corn, halved
- 60g / 2oz mangetout
- 1/2 red pepper, sliced
Method
- Preheat the oven to 180c / 350f and line a large baking dish with parchment paper.
- Blitz the chicken breasts in a food processor until they reach a mince-like consistency.
- In a large bowl mix together the chicken mince, breadcrumbs, egg, spring onion and sweet chilli sauce.
- Roll the mixture into 16 meatballs and place into the baking dish.
- Bake in the oven for 10 minutes.
- In the meantime make the sauce by mixing together the sweet chilli sauce, soy sauce and lime juice in a small bowl. Pour this mixture over the meatballs and bake for another 5 minutes.
- Add the noodles and veggies to a pan of boiling water, bring the boil and simmer for 4 minutes. Drain well.
- Serve up the meatballs on a bed of noodle and veg. Add a sprinkling of sesame seeds and fresh coriander if you wish.