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Crunchy Thai chicken and rice balls

  • 1:20 Prep
  • 0:35 Cook
  • 6 Servings


  • 1 1/3 cups jasmine rice
  • 500g chicken mince
  • 2 green onions, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, grated
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoons finely grated lime rind
  • Asian salad leaves, to serve
  • Cherry tomatoes, to serve

Lime-soy dipping sauce

  • 1/4 cup salt-reduced soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar


  • 1
    Preheat oven to 200°C/180°C fan-forced. Place rice in a bowl. Cover with cold water. Set aside for 1 hour. Drain. Transfer to a plate lined with paper towel.
  • 2
    Line a large baking tray with baking paper. Combine chicken, onion, garlic, ginger, coriander, sweet chilli sauce and lime rind in a bowl. Roll 2 level teaspoons mixture into a ball. Place on a plate. Repeat with remaining mixture. Roll balls in rice to coat. Place on prepared tray. Cover tightly with foil.
  • 3
    Bake for 30 minutes or until rice is just tender and balls are cooked through. Remove foil. Bake for 5 minutes or until golden.
  • 4
    Meanwhile, make sauce Combine soy sauce, lime juice and sugar in a bowl. Serve rice balls with dipping sauce and salad.

Source: taste.com.au


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