Sweet & Sour Chicken Balls With Brown Rice
photo by Bergy
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Chicken Balls
- 1 lb ground chicken
- 1 egg, slightly beaten
- 3⁄4 cup fine breadcrumbs
- 1⁄4 cup yam, cooked and mashed
- 1 1⁄2 teaspoons fresh sage, finely chopped
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon mustard powder
- 3 tablespoons onions, finely chopped
- salt & pepper
- 1⁄4 cup fine breadcrumbs (to coat the balls)
- 3⁄4 teaspoon mixed Italian herbs (or use Italian Herb Bread crumbs)
-
Sauce
- 1 (14 ounce) can tomato sauce
- 6 tablespoons honey
- 4 tablespoons balsamic vinegar
- 1⁄4 cup grated carrot
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup green pepper, finely chopped
- 1 teaspoon chili flakes (optional)
- 1 jalapeno pepper, finely chopped (optional)
-
Rice
- 3 cups cooked brown rice (apprx 1 1/3 cups raw rice)
directions
- Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
- Use your hands to evenly blend all the ingredients together.
- Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
- Mix the 1/4 cup of crumbs& Italian herb.
- Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
- Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
- Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
- Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
- Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
- Serve with hot cooked Brown Rice.
- I like the sauce over the rice.
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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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