Description
With minimal special ingredients, this can be whipped up in no time. Soy sauce, peanut butter, ginger, and garlic coat make a dish bursting with flavor.
Ingredients
Scale
To make the chicken peanut butter balls
- 500gm minced chicken
- 2 Tablespoons crunchy peanut butter
- 2 tablespoons sweet soy sauce
- a little salt
- 1 heaped tablespoon grated ginger
- 1 clove of garlic
Stir fry
- 1 carrot cut into thin strips
- 1 onion cut into strips the same size
- 200 gm ( 7 oz) broccoli flowerettes
- 1 heaped tablespoon ginger 2 tablesps crunchy peanut butter
- 1 clove garlic
- 1½ cups stock or water
- 1 tablespoon soy sauce
- 1 tablespoons sweet soy
- ½ bunch of coriander
- 3 tablspoons unflavoured oil
- Chill sliced to taste
Instructions
- Cut the carrot, onion and ginger. set aside
- Put the chicken mince into a bowl and add the peanut butter, soy, garlic, ginger, 2 tablespoons chopped/ finely minced coriander stalks and root and a sprinkling of salt. Mix well and roll into small balls about the width of a 20 cent piece. This makes about 30 balls
- heat a fry pan and add 1Tablespoon of oil. Add the chicken balls. Turn them as they begin to turn white on one side9 about 2-3 minutes. Leave another 2 minutes and then put onto a plate. The balls should be cooked through but if they aren’t they will finish when added back to the sauce. These balls can get dry. Don’t overcook.
- Put the rest of the oil into the frypan and when hot add the onion, carrots and ginger and stir till coated and starting to soften, add the garlic and toss a little longer till fragrant. Add the broccoli, the peanut butter, water and soy sauces. Stir to dissolve and bring to the boil. Add the balls and stir again. Taste for salt. Add a little more soy or salt. When bubbling again add chopped coriander.
- Category: Main
- Cuisine: Asian Fusion