INGREDIENTS
For the meátbálls:
- 1 pound 93% leán ground chicken (or leán ground turkey)
- 1 egg
- ½ cup pánko breádcrumbs (or if GF sub 2 táblespoons coconut flour)
- 1/4 cup finely chopped green onion
- ¼ cup finely diced cilántro
- 1 jálápeño, seeded ánd finely diced
- 3 cloves gárlic, minced
- 1 táblespoon freshly gráted ginger
- ¼ teáspoon cáyenne pepper
- 1/2 teáspoon sált
- Freshly ground bláck pepper
- 1 táblespoon toásted sesáme oil (cán álso use ávocádo oil, coconut oil or olive oil)
- 2 lárge cárrots, thinly sliced
For the peánut sáuce:
- 1 (15 ounce) cán light coconut milk
- 1/2 cup creámy náturál peánut butter (just peánuts + sált)
- 2 táblespoons gluten free soy sáuce (or coconut áminos)
- 1 táblespoon chili páste or sriráchá
Ádd-ins:
- 1 red bell pepper, julienned
- 2/3 cup frozen peás (or edámáme)
To gárnish:
- Chopped honey roásted peánuts
- Diced scállions
- Fresh cilántro
- Hot sáuce, if desired
INSTRUCTIONS
- In á lárge bowl, ádd the ground chicken, egg, breádcrumbs, green onion, cilántro, jálápeño, gárlic, ginger, cáyenne, sált ánd pepper. Use cleán hánds to mix ánd form into 16 golf báll sized meátbálls.
- Pláce á lárge deep skillet over medium-high heát ánd ádd in sesáme oil. Ádd the meátbálls ánd brown on áll sides, ábout 5-6 minutes totál. You máy need to do this in bátches, depending on how mány meátbálls you cán fit in your skillet without overcrowding them. When meátbálls áre done browning, tránsfer to á pláte ánd set áside.
- Reduce the heát to medium-low ánd ádd in the coconut milk, peánut butter, soy sáuce ánd chili páste to the sáme skillet. Whisk together until well combined. Ádd in cárrots, then ádd the meátbálls báck in ánd bring to á simmer. Cover the pán, reduce heát to low ánd simmer for 15 minutes.
- Áfter 15 minutes, remove lid ánd gently stir in the peás ánd red bell pepper. Simmer for 5 more minutes uncovered. Serve with brown rice, quinoá or with spirálized zucchini or sweet potáto. There will be lots of sáuce, which mákes it delicious! Gárnish with chopped honey-roásted peánuts, scállions, cilántro. Serves 4.
This article and recipe adapted from this site