Ginger Chicken Meatballs in Peanut Sauce
- 1 ½ lb ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 1 teaspoon low-sodium soy sauce or tamari
- ½ teaspoon sesame oil
- 1 garlic clove grated or finely chopped
- 1 1-inch piece of ginger (peeled and grated or finely chopped)
- ½ bunch of fresh mint finely chopped
- ½ bunch cilantro finely chopped (plus more for garnish)
- ½ teaspoon kosher salt
- 2 tablespoons canola oil for cooking
- ½ can 8oz light coconut milk
- ¼ cup creamy natural peanut butter
- ½ cup low sodium chicken broth
- 1 teaspoon curry powder
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 2 carrots sliced
- 1 red bell pepper sliced
- 1 cup mushrooms sliced
- Chopped peanuts
- Fresh cilantro
- Mix the meatball ingredients together in a large bowl.
- Using clean hands or kitchen gloves, gently roll the mixture into medium meatballs.
- Heat a large saucepan over medium high heat and add 2 tablespoons of oil to the pan.
- Once the oil is heated, add the meatballs in a single layer into the pan and cook for about 2-3 minutes per side (until golden brown). Turn the meatballs using tongs until evenly browned.
- Remove the meatballs from the pan and hold in a warm place.
- Reduce the heat to medium-low and add in the coconut milk, peanut butter, chicken broth and curry powder. Whisk together and add the meatballs back in with carrots, red bell pepper, and mushrooms.
- Cover the pan and simmer on low for 15-20 minutes. The sauce will thicken as it cooks.
- Serve over rice or your favorite grain. Garnish with peanuts and cilantro!