Equipment
- 1 Large pot or rice cooker
- 1 Large bowl
- 1 Large frypan
- 1 Medium bowl
Ingredients
Rice
- 1 cup / 200 g jasmine rice
- 1 cup / 140 g frozen peas
Meatballs
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 2 cloves garlic
- 2 tsp fresh ginger
- ½ brown onion
- 450 g chicken mince
- ¼ cup / 15 g panko breadcrumbs or gluten-free breadcrumbs
- 3 tbsp / 45 ml olive oil
Sauce
- 425 g pineapple chunks in juice
- 2 tbsp / 26 g cornflour
- ⅓ cup honey
- ⅓ cup / 80 ml apple cider vinegar
- ⅓ cup / 94 g tomato sauce
- ¼ cup / 60 ml soy sauce
To finish
- 1 red capsicum
- 1 carrot
- 1 tbsp / 15 ml olive oil
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. When the rice has 4 minutes of cooking time remaining add 1 cup frozen peas, and stir to combine. Fluff rice with a fork.
Make meatballs
- Add ½ cup panko breadcrumbs to a plate. Adding to a large bowl as you go - peel and mince 2 cloves garlic and 2 tsp fresh ginger. Grate ½ brown onion. Add 450 g chicken mince and ¼ cup panko breadcrumbs and combine well with clean damp hands. Then, using a ⅛ measuring cup, scoop the mixture and shape it into meatballs. Roll each meatball in the plate of breadcrumbs to coat.
Cook meatballs
- Heat 3 tbsp olive oil in a large frypan on medium-high heat. Cook the meatballs for 5-8 minutes, until golden and cooked. Once cooked set aside on a paper towel-lined plate. Reserve the pan.Tip: Toss frequently to turn them so they cook evenly.
Make sauce
- Meanwhile, in a medium bowl add pineapple juice (reserve the pineapple chunks) and 2 tbsp cornflour. Whisk until the cornflour is dissolved. Then add ⅓ cup honey, ⅓ cup apple cider vinegar, ⅓ cup tomato sauce and ¼ cup soy sauce and whisk to combine.
To finish
- Slice 1 red capsicum into bite-sized chunks. Slice 1 carrot in half lengthwise, then thinly slice. Heat 1 tbsp olive oil in the reserved frypan on high heat. Add the carrot and cook for 2 minutes. Add the capsicum and cook for 2 minutes. Then add the sauce and pineapple chunks and let it come to a rapid simmer. Simmer for 2 minutes or until it thickens. Then add the cooked meatballs and gently stir to combine, then quickly remove from the pan to serve immediately.
To serve
- Divide the pea and jasmine rice between plates and top with the sweet and sour chicken meatballs. Spoon over any remaining sauce.
Nutrition
Calories: 746kcal | Carbohydrates: 104g | Protein: 30g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 1106mg | Potassium: 1147mg | Fiber: 7g | Sugar: 46g | Calcium: 74mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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