Hoisin Chicken Meatballs and Veggie Stir-Fry with Jasmine Rice

Hoisin Chicken Meatballs and Veggie Stir-Fry with Jasmine Rice

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 23, 2017.

These meatballs are packed with flavour, pairing perfectly with the sweet and salty hoisin sauce.


Ingredients

JASMINE RICE

  • 2 cups jasmine rice
  • 3 cups water

HOISIN CHICKEN MEATBALLS

  • 2 tablespoons chicken meatball mix
  • 2 cloves garlic, minced
  • 2 tablespoons finely grated ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 1 tablespoon sweet chilli sauce
  • ½ red onion, finely diced
  • 1 egg
  • 600g chicken mince
  • 2 tablespoons flour
  • ½ cup panko breadcrumbs

VEGGIE STIR-FRY

  • ½ red onion, thinly sliced
  • 2 carrots, cut in half lengthways and thinly sliced on an angle
  • 1 head broccoli, cut into very small florets
  • 3 tablespoons water
  • ½ teaspoon salt
  • 1-2 sticks celery, thinly sliced on an angle
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce

TO SERVE

  • 100g hoisin sauce
  • 2-3 tablespoons chopped coriander leaves and stalks

Steps

  1. oven to 200°C. Line a shallow oven tray with baking paper.
  2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice cooks, whisk together all chicken meatball ingredients (except chicken mince, flour and breadcrumbs) in a large bowl and set aside for about 1 minute. Add chicken mince, flour and breadcrumbs to wet mixture, mix until well combined and roll into golf ball-sized balls.
  4. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for about 2 minutes, turning often, until browned. Transfer to prepared tray and bake for about 6 minutes, until cooked through. Wipe pan clean and return to high heat with a drizzle of oil.
  5. Stir-fry onion for 1-2 minutes, until starting to soften. Add carrots, broccoli, water and salt and stir-fry for a further 2-3 minutes, until tender. Add celery, soy sauce and sweet chilli sauce and cook, tossing, for about 1 minute, until warmed through. Season to taste with salt and pepper.
  6. spoon ¾ cup cooked jasmine rice into each bowl and top with veggie stir-fry and hoisin chicken meatballs. Drizzle over plenty of hoisin sauce and garnish with coriander.

Nutritional Information

Energy 2032 kj
486 kcal
Protein 35.7g
Carbohydrate 62.1g
Fat 11.6g