• 250 g of Nutrave chicken breast
  • 30 g of red onion
  • 1 clove of garlic
  • 1 teaspoon of chopped fresh coriander
  • 1 piece of fresh ginger (1×1 cm)
  • Pepper
  • Salt
  • 1 tablespoon of soy sauce

For the sauce:

  • 100 g of courgette
  • 35 g of leek
  • 10 g of cashew nuts
  • 2 tablespoons of sweet chilli sauce
  • Olive oil
  • Salt

For serving:

  • Toasted sesame
  • Chives


First, cut up the chicken breast. Add the finely chopped red onion and clove of garlic. Add the coriander and grated ginger. Season and add one tablespoon of soy sauce.

Mix well and make the meatballs. Wet hands slightly to shape, or use a little oil.

To make the sauce, finely chop the leek and sauté in olive oil. Before the leek is ready, add the finely chopped courgette, season and leave until softened. Place the sweet chilli sauce  and the cashew nuts in a blender. Blend and add a splash of milk if necessary to lighten the sauce.

Fry the meatballs in olive oil and, when ready, place them on a plate with absorbent paper to drain the excess oil.

Serve the meatballs with the sauce, sprinkle on toasted sesame and decorate with some sprigs of chive.

Recipe sent by Esther García García