Chicken Meatballs with Coconut Rice and Asian Pesto
Ready in 30 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 25, 2018.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 25, 2018.
Ingredients
Coconut Rice
- ½ cup jasmine rice
- ½ cup coconut milk
- ½ cup water
- ½ bunch green beans, thinly sliced
Chicken Meatballs
- 1 egg
- 150g chicken mince
- ½ carrot, grated
- 20g lemongrass paste
- 2 tablespoons panko breadcrumbs
- ¼ teaspoon salt
Glaze
- 3 tablespoons water
- 1 tablespoon fish sauce
- 1½ tablespoons sweet chilli sauce
- Juice of ½ lemon
To Serve
- ½ Lebanese cucumber
- 1 tablespoon coriander leaves and stalks
- 2 tablespoons Asian pesto
Steps
-
Combine rice, coconut milk and water in a small pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
-
Whisk egg in a medium bowl, then discard half. Add remaining chicken meatball ingredients to bowl and mix well until combined. Roll into golf ball-sized balls.
-
Heat a drizzle of oil in a medium fry-pan on medium heat. Cook meatballs for 7-8 minutes, turning often, until golden and cooked through.
-
Combine all glaze ingredients in a small bowl. Turn pan heat to low and add glaze to pan. Cook for about 30 seconds until meat balls are coated.
-
Finely dice cucumber and roughly chop coriander. Spoon ¾ cup of cooked coconut rice into a serving bowl and fold through beans.
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To serve, top coconut and bean rice with chicken meatballs, cucumber, a dollop of Asian pesto and a sprinkle of coriander.
Nutritional Information
Energy |
2560 kj 612 kcal |
---|---|
Protein | 39.4g |
Carbohydrate | 60.6g |
Fat | 25.7g |