One Pan Ginger Chicken Meatballs with Peanut Sauce
|1 lb lean ground chicken or turkey|
|1/2 cup panko breadcrumbs|
|1/4 cup green onions finely chopped|
|1/4 cup cilantro finely diced|
|3 cloves garlic minced|
|1 tbsp ginger freshly grated|
|1/2 tsp salt|
|black pepper freshly ground|
|1 tsp peanut or olive oil toasted|
|1 cup orange juice|
|1/2 cup creamy peanut butter|
|2 tbsp soy sauce|
|1 lime juiced|
|1 tbsp minced garlic|
|1 tbsp siracha for spice optional)|
|2 large carrots thinly sliced|
|1 red bell pepper julienned|
|2/3 cup frozen peas|
|4 cups cauliflower rice|
|1/3 cup roasted chopped peanuts (garnish)|
One Pan Ginger Chicken Meatballs with Peanut Sauce Directions
- In a large bowl, add the ground chicken, egg, breadcrumbs, green onion, cilantro, garlic, ginger, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large deep skillet over medium-high heat and add in peanut oil. Add the meatballs and brown on all sides, about 5-6 minutes total. When meatballs are done browning, transfer to a plate and set aside.
- Reduce the heat to medium-low and add in the orange juice, peanut butter, soy sauce and garlic, optional siracha and lime to the skillet. Whisk together until well combined. Add meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes.
- After 15 minutes, remove lid and gently stir in the carrots, peas and red bell pepper. Simmer for 5 more minutes uncovered. Serve with cauliflower rice, or with spiralized zucchini. Garnish with chopped roasted peanuts, scallions, cilantro. Make 4-6 servings.