For the chicken balls

400g/14oz minced chicken

1 scallion, finely sliced green end only

1 tbsp Chinese five-spice powder

salt and freshly ground black pepper

1 red chili, finely chopped

cornflour, for dusting

vegetable oil, for frying

For the sauce

2 tbsp cornflour

100ml/3½fl oz water

60g/2oz soft light brown sugar

50ml/2fl oz gluten free soy sauce

75ml/2½fl oz rice wine vinegar

50ml/2fl oz tomato puree

2 red peppers, finely sliced

250g/9oz canned pineapple chunks, drained

1 scallions, sliced at an angle green end only

1 tbsp toasted sesame seeds

To serve

plain white rice


For the chicken balls, place the chicken, scallions, Chinese five-spice powder, red chili and seasoning into a bowl and mix to completely combine.  Mould the mince mixture into golf ball-sized balls, then dredge in cornflour.

Heat the vegetable oil in a deep-sided non-stick frying pan over a medium heat. Add the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper.

For the sauce, place the cornflour, water, sugar, gluten free soy sauce, vinegar and tomato puree into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and scallion and stir well.

To serve, place a large spoonful of cooked white rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve.

Recipe adapted from: Good Food

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