SWEET CHILLI CHICKEN BALLS
4cm piece of ginger
½ a bunch of coriander (15g)
1 x 150g skinless chicken breast
2 tablespoons sweet chilli sauce
1 x 250g packet of cooked rice
320g pack of mixed stir-fry veg
2 large eggs
1 tablespoon low-salt soy sauce
METHOD:
1. Peel the ginger. Pick half the coriander leaves and put them aside, then finely chop the rest, stalks and all, with the ginger.
2. Add the chicken breast to the board, then chop and mix until you have a fine mince-type consistency. With wet hands, divide them into eight, and roll them into balls.
3. Place in a 20cm non-stick frying pan on medium-high heat with ½ a tablespoon of olive oil. Fry for 4 minutes, tossing regularly, then add the sweet chilli sauce to glaze for another 2 minutes.
4. Meanwhile, put a large non-stick frying pan on medium heat alongside, go in with ½ a tablespoon of oil, the rice and mixed veg. Toss regularly while the balls cook.
5. Beat the eggs and divide between the pans, tossing into the veg and rice, but letting the egg flow around the balls and set as it cooks. Mix the soy into the egg-fried rice to season it to taste, then serve on a platter, sliding your silky omelette and chicken balls on top. Finish with the reserved coriander leaves.
