Chicken Mince Balls in Pineapple Teriyaki Sauce

Chicken Mince Balls in Pineapple Teriyaki Sauce

For the mince balls

½ kg chicken mince
¼ teaspoon grated ginger
¼ teaspoon minced garlic
½ teaspoon minced onion
Red chilli powder
Salt
Oil to stir fry
Water to boil the chicken mince balls in 

Boil water in a pan.
Mix the mince with the ingredients. Shape into small balls.
Put the mince balls one at a time into the water.Cook for a minute or so. Remove with a slotted spoon. Set aside and cool. Reserve stock.
Heat a little oil in a flat pan and stir fry the mince balls till slightly golden brown.Remove and keep aside.

Sauce

1 medium onion chopped finely
1 teaspoon grated ginger
1 teaspoon minced garlic
3 tablespoons Teriyaki sauce
¼ cup diced pineapple
1 teaspoon corn flour dissolved in a little cold stock
A few dry red chillies
1 tablespoon roasted unsalted peanuts
2 tablespoons sesame oil
½ teaspoon red chilli flakes
Salt

Heat the oil and add the dry red chillies and peanuts. Once peanuts are slightly browned, add the onion, ginger and garlic. Sauté till just cooked. Pour in the Teriyaki sauce and red chili flakes.Season.Add the pineapple and cornstarch. Cook till a nice glaze is formed. Add a little stock to adjust consistency.
Put in meat balls and simmer till the flavors blend-about 5-7 minutes.
Serve with noodles/steamed rice.