Sweet And Sour Chicken Balls

Recipe Ingredients

1 lb	454g / 16oz	Ground chicken
1		Egg - slightly beaten
1		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
5 tablespoons	75ml	Flour - divided
3 tablespoons	45ml	Canola oil
1		Pineapple chunks in own juice - (14 ounces)
1		Chicken bouillon cube
1		Green pepper - sliced into 1 1/2-inch pieces
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Ground ginger
2 tablespoons	30ml	Soy sauce
1/4 cup	59ml	Vinegar

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.

Source:
Nancy Lam's Wok Wiz

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