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Chili Chicken and Corn Meatballs Recipe

Chili Chicken and Corn Meatballs


Total Time : Serves 5

HOW TO PREPARE Chili Chicken and Corn Meatballs Recipe

Put the minced chicken in a bowl and use your hands to mix well with spring onions, fresh red chili, ginger and sweet corn.

Divide mixture into 16 chicken balls. Bring water to boil in a saucepan. Drop the chicken balls into the boiling water and simmer on low heat for 8-10 minutes or until chicken balls are well cooked.

Remove chicken balls from the water using a slotted spoon and set aside.

Add MAGGI Less Salt Chicken Stock cubes, carrot, bell peppers and pineapple cubes to the same water. Bring to boil and simmer.

Add the remaining ingredients and stir until the prepared sauce thickens.

Add the chicken balls into the mixture and serve with steamed rice.

Nutritional Information For Chili Chicken and Corn Meatballs Recipe

Per Portion of 300g

Energy : 187.00 Kcal
Protein : 23.00 g
Carbohydrate : 18.00 g
Fats : 2.70 g

Your Grocery List

  • 450 g boneless and skinned chicken breasts, minced
  • ½ cup spring onions or 50 g, finely chopped
  • 1 tablespoon red chili pepper, chopped
  • 1 teaspoon fresh ginger, finely chopped
  • ¾ cup canned sweetcorn, drained or 100 g
  • 3 cups water or 750 ml
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 1 medium carrot or 100 g, sliced
  • 1 small red bell pepper or 100 g, seeded and cut into cubes
  • 1 small green bell pepper or 100 g, seeded and cut into cubes
  • ¾ cup canned and drained pineapple or 100 g, cut into cubes
  • 1 tablespoon oyster sauce
  • 2 tablespoons vinegar, white
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato paste
  • 2 teaspoons corn flour, mixed to a paste with 4 teaspoons of cold water


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