Chicken Balls With Oriental Dipping Sauce ( Gluten-Free)

• Chicken Balls
• 2 chicken breast fillets
• 3 tablespoons vegetable oil
• 1 brown onion, finely diced
• 1/2 stick celery, finely diced
• 1 tablespoon gluten-free soy sauce or 1 tablespoon Braggs liquid aminos
• 1 egg, lightly beaten
• salt, to taste
• pepper, to taste
• Oriental dipping sauce
• 3 tablespoons soy sauce, gluten-free or 3 tablespoons Braggs liquid aminos
• 1 tablespoon oyster sauce, gluten-free
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 1 teaspoon toasted sesame seeds

1. Dice the chicken fillets into very small pieces.
2. Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
3. Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
4. Place the cooked onion, celery and chicken into a food processor and process until finely minced.
5. Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
6. Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
7. To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
8. Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
9. Drain the chicken balls on paper towel and keep warm.
10. Serve the chicken balls on toothpicks with the dipping suace.

chicken, chicken, vegetable oil, brown onion, celery, soy sauce, egg, salt, pepper, dipping sauce, soy sauce, oyster sauce, rice wine, sesame seeds

Taken from www.food.com/recipe/chicken-balls-with-oriental-dipping-sauce-gluten-free-435797 (may not work)