Chinese Chicken Balls
5
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
Here’s an Asian twist on a member favourite. Great hot or at room temperature, with just a drizzle of sauce or baked inside a crescent roll crust.*
Ingredients
Peanut oil
1¼ tbsp(s)
Garlic
3 clove(s), large, minced
Ginger root
¼ cup(s), fresh, minced
Mushrooms
1½ cup(s), finely diced
Uncooked scallions
1½ cup(s), chopped
Low sodium soy sauce
2 tbsp(s)
Sherry cooking wine
2 tbsp(s)
Cilantro
½ cup(s), fresh, minced
Uncooked 93% lean ground chicken
2 pound(s)
Apricot preserves
¼ cup(s)
Water
2 tbsp(s)
Fresh lime juice
1½ tbsp(s)
Fish sauce
1½ tbsp(s)
Instructions
1
Preheat oven to 350°F. Coat a 12-hole muffin tin with cooking spray and set aside.
2
In a large skillet, warm oil over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add ginger; cook for 1 minute more. Add mushrooms; stir to combine, scrapping bottom of skillet with a wooden spoon. Add soy sauce and sherry to deglaze skillet; cook for about 5 minutes more. Add scallions; cook until wilted. Add cilantro; turn off heat.
3
Place chicken in a mixing bowl; add mushroom mixture and combine thoroughly. Fill each muffin hole with about 1/2 cup of chicken mixture shaped into a ball with your hands (or you can use a large ice cream scoop to shape balls, if desired).
4
Bake until juices bubble up clear, about 35 to 40 minutes.
5
Meanwhile, to prepare dipping sauce, in a small bowl, combine preserves, water, lime juice and fish sauce.
6
Serve chicken balls with dipping sauce on the side. Yields 1 chicken ball and about 2 teaspoons sauce per serving.
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