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Ingredients 16 items

  • 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

How to prepare

  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 a 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.

Nutritional informations

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