| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts; cut into chunks |
| 1/2 |
|
Onion finely chopped |
| 1 |
ts |
Parsley |
| 1 |
|
Granny Smith apple; peeled and grated |
| 2 |
ts |
Chicken stock dissolved in 2 tbsp boiling |
|
|
; water |
|
|
Flour for coating |
|
|
Vegetable oil for frying |
| 1 |
|
Onion; finely chopped |
| 1 |
sm |
Red pepper; seeded and finely |
|
|
; chopped |
| 2 |
tb |
Vegetable oil |
| 1 |
|
400 g; (14 oz) can of |
|
|
; chopped tomatoes |
| 15 |
ml |
Tomato puree; (1 tbsp) |
| 175 |
ml |
Pineapple juice; (6 fl oz) |
| 12 |
g |
Brown sugar; (1 tbsp) |
| 5 |
ml |
Red wine vinegar; (1 tsp) |
| 5 |
ml |
Soy sauce; (1 tsp) |
INSTRUCTIONS
SWEET & SOUR SAUCE
Mix together the chicken, parsley, onion, grated apple and chicken
stock and chop for a few seconds in a food processor. With your
hands, form into about 20 balls, roll in flour and fry in shallow oil
until lightly golden and cooked through..
Sweet & Sour Sauce: Saut. the onion and sweet pepper in the oil until
softened. Add the rest of the ingredients, plus a little freshly
ground black pepper, bring to the boil and simmer for 15 minutes.
Pour over the chicken balls and serve with rice and steamed broccoli
florets and carrot stars.
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