Serving Size: 4
Ingredients
For the meatballs:
1 lb 93% lean ground chicken
1 egg
1/2 cup panko breadcrumbs
3 Tbs whole wheat flour
1/4 cup finely chopped green onion
1/4 cup finely diced cilantro
1 jalapeno, seeded and finely diced
2 cloves garlic, minced
1 Tbs freshly grated ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1 Tbs sesame oil (can also use avocado oil or olive oil)
For the peanut Sauce:
1 (15 oz can) light coconut milk
1/2 cup creamy natural peanut butter
2 Tbs liquid aminos (or low sodium soy sauce)
1 Tbs sriracha
Add-Ins:
2 large carrots, thinly slice
1 red bell pepper, cut into strips
2/3 cups frozen edamame (or peas)
Garnish:
Chopped peanuts
Diced scallions
Fresh cilantro
Hot sauce, if desired
Directions:
1. In a large bowl, add ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeno, garlic, ginger, cayenne, salt and pepper. Use clean hands to mix together and form 16 golf ball sized meatballs.
2. Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches depending on how many meatballs you can fit in your skillet. When meatballs are down browning, transfer to a plate and set aside.
3. Reduce heat to medium-low and add in the coconut milk, peanut butter, liquid aminos and sriracha to the skillet. Whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce the heat to low and simmer for 15 minutes.
4. After 15 minutes, remove lid and gently stir in bell pepper and edamame. Simmer for 5 more minutes uncovered. Serve with brown rice, quinoa, spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped peanuts, scallion and cilantro. Enjoy! ❤
ambitiouskitchen.com
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