Best Oriental Chicken Balls Recipes

Chicken Balls With Oriental Dipping Sauce ( Gluten-Free) image

Provided by Jubes

Categories Chicken

Time 45m

Yield 30 chicken balls with dipping sauce, 30 serving(s)

Number Of Ingredients 12

2 chicken breast fillets
3 tablespoons vegetable oil
1 brown onion, finely diced
1/2 stick celery, finely diced
1 tablespoon gluten-free soy sauce or 1 tablespoon Braggs liquid aminos
1 egg, lightly beaten
salt, to taste
pepper, to taste
3 tablespoons soy sauce, gluten-free or 3 tablespoons Braggs liquid aminos
1 tablespoon oyster sauce, gluten-free
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon toasted sesame seeds

Steps:

Dice the chicken fillets into very small pieces.
Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
Place the cooked onion, celery and chicken into a food processor and process until finely minced.
Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
Drain the chicken balls on paper towel and keep warm.
Serve the chicken balls on toothpicks with the dipping suace.

Nutrition Facts : Calories 19.6, Fat 1.6, SaturatedFat 0.2, Cholesterol 6.2, Sodium 120, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 0.5

Oriental Chicken Balls image

Provided by TNlady

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon ginger
1/2 teaspoon cornstarch
1 tablespoon cornstarch
1 teaspoon sesame oil
1 lb ground chicken
1/4 cup teriyaki marinade
2 tablespoons teriyaki marinade
3 green onions, finely chopped
1 tablespoon water chestnut, finely chopped

Steps:

Preheat oven at 500 degrees.
Add ¼ c teriyaki sauce, ½ t cornstarch, all of the ginger and sesame oil into a small saucepan and stir until it is thickened. Set it aside.
Combine ground Chicken, green onions, chopped water chestnuts, 2 T teriyaki and 1 T cornstarch.
Shape by rounded teaspoons into small balls. Place the balls into a foiled-lined baking pan.
Bake for 10 minutes.
Remove from pan and carefully stir in the sauce if serving with rice or use the sauce for dipping if using them for an appetizer.

Nutrition Facts : Calories 182.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 79.5, Sodium 1124.7, Carbohydrate 7.9, Fiber 0.4, Sugar 3.9, Protein 26.1