EveryMite Glazed Chicken Meatball Stir Fry
This delicious recipe is from Bianca at The Daily Food Feed on Instagram.
125g minced chicken breast
50g red onion, diced
1 spring onion, sliced finely
1 tsp soy sauce
1 tsp ginger paste
Red chilli flakes
Cracked black pepper
Option: 1 tbsp almond flour
1 garlic clove, minced
10g EveryMite Low Aussie Salt super spread
1/2 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
1 tsp sriracha
60 grams udon noodles (or your choice of noodle to suit dietary requirements)
1 cup savoy cabbage, shredded
50g snow peas, cut in half
Sesame seeds and coriander to serve (optional)
Preheat oven to 180°C. Line your baking dish with baking paper.
In a bowl, combine all the ingredients for the meatballs. Ensure they are thoroughly incorporated. If the mixture is too wet, add some almond flour (one tablespoon at a time).
Spoon the mixture (about 1 tablespoon) into your palm, and roll it until you form a sphere. Place on your lined baking dish and repeat with the remain mixture.
For the glaze, whisk all the ingredients in a small bowl. Once combined, spoon half of the mixture over the meatballs.
Place the meatballs in the oven and cook for 20 minutes.
While you wait, cook your udon noodles per packet instructions.
Stir fry the vegetables in a non-stick pan, and pour the remaining glaze mixture over them. Cook until tender and a vibrant green. Once cooked, at the udon noodles to the vegetables. Stir to combine.
Transfer the noodles and vegetables to a bowl, and top with your glazed meatballs. Serve with a sprinkle of sesame seeds and fresh coriander.
This recipe serves one person. Enjoy!