- 450 g boneless and skinned chicken breasts minced
- 0.5 cup Spring onions or 50 g finely chopped
- 1 tablespoon red chili pepper chopped
- 1 teaspoon fresh ginger finely chopped
- 100 g canned sweetcorn, drained or ¾ cup
- 3 cups Water or 750 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 medium or 100 g Carrot 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
- 100 g canned and drained pineapple cut into cubes or ¾ cup
- 1 tablespoon Oyster sauce
- 2 tablespoons White Vinegar
- 1 tablespoon Brown sugar
- 2 tablespoons Tomato paste
- 2 teaspoons corn flour mixed to a paste with 4 teaspoons of cold water
Chili Chicken and Corn Meatballs
INGREDIENTS
Chili Chicken and Corn Meatballs with
Chili Chicken and Corn Meatballs with 
- 450 g boneless and skinned chicken breasts minced
- 0.5 cup Spring onions or 50 g finely chopped
- 1 tablespoon red chili pepper chopped
- 1 teaspoon fresh ginger finely chopped
- 100 g canned sweetcorn, drained or ¾ cup
- 3 cups Water or 750 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 medium or 100 g Carrot 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
- 100 g canned and drained pineapple cut into cubes or ¾ cup
- 1 tablespoon Oyster sauce
- 2 tablespoons White Vinegar
- 1 tablespoon Brown sugar
- 2 tablespoons Tomato paste
- 2 teaspoons corn flour mixed to a paste with 4 teaspoons of cold water
NUTRITIONAL INFORMATION
Chili Chicken and Corn Meatballs with
Chili Chicken and Corn Meatballs with
- Energy 187 (Kcal)
- Protein 23 (g)
- Carbohydrate 18 (g)
- Total Fat 2.7 (g)
HOW TO PREPARE
Chili Chicken and Corn Meatballs with
Chili Chicken and Corn Meatballs with
1
Put the minced chicken in a bowl and use your hands to mix well with spring onions, fresh red chili, ginger and sweet corn.
2
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.
3
Remove chicken balls from the water using a slotted spoon and set aside.
4
Add MAGGI Less Salt Chicken Stock cubes, carrot, bell peppers and pineapple cubes to the same water. Bring to boil and simmer.
5
Add the remaining ingredients and stir until the prepared sauce thickens.
6
Add the chicken balls into the mixture and serve with steamed rice.
REVIEWS
Chili Chicken and Corn Meatballs with
