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 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, July 23, 2017.
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These meatballs are packed with flavour, pairing perfectly with the sweet and salty hoisin sauce.

Ingredients

JASMINE RICE

  • 1 cup jasmine rice
  • 1½ cups water

CHICKEN MEATBALLS

  • 1 tablespoon chicken meatball mix
  • 1 clove garlic, minced
  • 1 tablespoon finely grated ginger
  • 1½ teaspoons fish sauce
  • 1½ teaspoons soy sauce
  • ¼ teaspoon salt
  • 1½ teaspoons sweet chilli sauce
  • ¼ red onion, finely diced
  • 1 egg
  • 300g chicken mince
  • 1 tablespoon flour
  • 1/3 cup panko breadcrumbs

VEGGIE STIR-FRY

  • ¼ red onion, thinly sliced
  • 1 carrot, cut in half lengthways and thinly sliced on an angle
  • ½ head broccoli, cut into very small florets
  • 1½ tablespoons water
  • ¼ teaspoon salt
  • 1 baby bok choy, end trimmed 1cm, rinsed and thinly sliced
  • 1 tablespoon soy sauce
  • 1½ teaspoons sweet chilli sauce

TO SERVE

  • 50g hoisin sauce
  • 1-2 tablespoons parsley leaves, roughly chopped

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Combine rice, water and a pinch of salt in a small 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, flour and breadcrumbs to wet mixture, mix until well combined and roll into golf ballsized balls.
  4. When rice is steaming, heat a drizzle of oil in a medium fry-pan on high heat. Cook meatballs for about 2 minutes, turning often, until browned.
  5. Transfer meatballs to prepared tray and bake for about 6 minutes, until cooked through. Wipe pan clean and return to heat with a drizzle of oil.
  6. Stir-fry onion for 1-2 minutes, until starting to soften. Add carrot, broccoli, water and salt and cook for a further 2-3 minutes, until tender. Add bok choy, soy sauce and sweet chilli sauce and cook for about 30-60 seconds, until warmed through. Season to taste with salt and pepper.
  7. spoon ¾ cup jasmine rice into each bowl and top with veggie stir-fry and chicken meatballs. Drizzle over plenty of hoisin sauce and garnish with coriander.

Nutritional Information

Energy 1989 kj
475 kcal
Protein 35.1g
Carbohydrate 61.9g
Fat 11.5g