Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground chicken

  2. 1 Egg - slightly beaten

  3. 1 Garlic - minced

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 teaspoon 1 1/3ml Pepper

  6. 5 tablespoons 75ml Flour - divided

  7. 3 tablespoons 45ml Canola oil

  8. 1 Pineapple chunks in own juice - (14 ounces)

  9. 1 Chicken bouillon cube

  10. 1 Green pepper - sliced into 1 1/2-inch pieces 2 tablespoons 30ml Cornstarch

  11. 2 tablespoons 30ml Sugar

  12. 1 teaspoon 5ml Ground ginger

  13. 2 tablespoons 30ml Soy sauce

  14. 1/4 cup 59ml Vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls. Heat the canola oil in a nonstick frying pan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frying pan, reserving 1 tablespoon. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve. Place the frying pan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.


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