Monday, 25 January 2016

Chicken Meatball Black Bean Stir-Fry

Stir-fry is such a fantastic midweek meal option. They're quick and easy to make, you can pack them full of flavor and vegetables, and any leftovers reheat perfectly for your work lunch the next day.


Black Bean stir fry is an absolute favorite in our house, we have it at least once a month usually in the form of beef black bean. I had some ground chicken that I'd pulled out of the freezer but my other half had requested black bean stir-fry for dinner. I combined the two and the results were amazing.


The great thing about ground chicken is that although it can be quite bland on its own, it's so simple to just jam pack it full of deliciousness. These meatballs are full of great Asian-inspired flavors like coriander and chili.


Like with any stir-fry, this one is perfectly suited to mixing up the veges to suit what you like best, or what you have in the refrigerator. I've used bell pepper, carrot, and mushroom but it would also be great with green beans, broccoli, and cauliflower. 


Chicken Meatball Black Bean Stir Fry


Serves 4

Meatballs

400 g ground chicken
1 egg
1/4 cup Panko breadcrumbs
1 red chili, finely diced
1 Tbsp coriander, finely chopped
salt and pepper

Black bean Stir Fry

2 tsp cornflour
2 Tbsp soy sauce
1 Tbsp ginger
4 cloves garlic, crushed
1 red chili, diced
1 Tbsp sesame oil
1 onion, finely diced
1 red bell pepper, sliced
1 cup button mushrooms, sliced
3 Tbsp black bean sauce
1 Cup rice, cook to package directions

Sliced spring onion and coriander leaves to serve

1. Make the meatballs by combining all of the meatball ingredients together in a large bowl. Roll into tablespoon sized balls. Place on a baking tray and bake for about 15 minutes at 180C (350F).

2. While the meatballs are cooking, make the sauce place the cornflour, soy, ginger, garlic, chili, and sesame oil in a small bowl. Mix well and set aside.

3. Heat a dash of oil in a wok or large fry pan. Add onion, pepper, and mushrooms and cook for about 2 minutes. Add the sauce mixture and cooked meatballs. Stir fry for a couple of minutes.

4. Add the cooked rice and continue to stir fry for another 2 minutes to ensure everything is well combined and heated through. Serve garnished with the spring onion and coriander.

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