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Preparation: 25 min
Cooking time: 25 min

Ingredients

 

  • 1 small bunch of fresh coriander
  • 2 cloves of garlic
  • 2 spring onions
  • 1 cm of fresh ginger
  • 2 chicken breasts (about 250 g)
  • 1 egg yolk
  • 1 tsp. of Wayfort fresh chili sauce
  • A little flour
  • 1 dash of sesame oil
  • 1 tbsp. of honey
  • 1 tbsp. of soy sauce (sweet or salty, depending on your taste)
  • 1 tbsp. of lemon juice
  • 2 tbsp. of soy sauce
  • 2 tbsp. of balsamic vinegar
  • 1 tsp. Wayfort fresh chili sauce
  • 1/2 tsp. cornstarch diluted in 5 cl of water
  • Few cashew nuts
  • 1 tbsp. salt
  • 1 tbsp. pepper

Preparation

  1. Place half of the washed and dried coriander with the peeled and coarsely chopped garlic cloves, peeled and coarsely chopped onions and peeled ginger in the blender. Blend until smooth.
  2. Add the chopped chicken, egg yolk, Wayfort fresh chili sauce, salt and pepper to the blender. Blend again until smooth.
  3. Shape into balls the size of large walnuts and roll in flour.
  4. Fry the dumplings in a little oil in a pan for about 5 minutes to quickly precook the different sides. Add the honey and soy sauce and cook for another 5 minutes over low heat, just until the dumplings are well covered again.
  5. Then add the lemon juice, soy sauce, balsamic vinegar, Wayfort fresh chili sauce, cornstarch and water and continue cooking for 5-10 minutes over low heat so that the sauce thickens and coats the meatballs well.
  6. Serve immediately with the side dish of your choice.

Tip: Feel free to sprinkle your meatballs with the remaining chopped fresh cilantro and coarsely chopped cashews.

Enjoy your meal!