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Asian chicken balls with carrot rice
Balls of chopped chicken thigh with fried carrot rice.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut the chicken breast finely into minced meat with a sharp chef's knife.
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Cut the spring onions into very thin rings.
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Grate the green skin of the scrubbed lime. Squeeze out the fruit.
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Cut the stalk of the red pepper and finely chop the pepper.
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Mix the minced chicken with the spring onion, the grater, the juice, the red pepper, the fish sauce, the breadcrumbs and the salt. Form 2 balls per person with moist hands.
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Heat the olive oil in a frying pan and fry the chicken balls in parts in 10 min. Golden brown and done.
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Meanwhile, heat the rest of the olive oil in the stir-fry stir-fry the rice for 3 minutes. Add the carrot julienne and stir-fry for another 2 minutes.
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Turn off the heat. Cut the coriander leaves fine. Stir with the sesame oil through the rice.
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Serve the rice with the chicken balls.
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Bon appétit! .
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Nutrition
390Calories
Sodium22% DV535mg
Fat26% DV17g
Protein42% DV21g
Carbs12% DV37g
Fiber12% DV3g
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