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Recipe for Asian Chicken Meatballs:
The sauce:
2 Tablespoons peanut oil
2 Tablespoons minced fresh ginger
2 cloves of mince garlic
3 Tablespoons of sriracha (more or less to taste)
1/2 cup low sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup honey
Meatballs:
1 lb. Ground chicken
1/2 cup panko breadcrumbs
1 clove of minced garlic
1 egg
Pepper to taste
2 Tablespoons peanut oil to fry meatballs
Mix all sauce ingredients and set aside. In a large bowl add all meatball ingredients except for peanut oil. Mix and shape into 1” meatballs (if the mixture seems very sticky you can add a little bit more panko crumbs). Heat peanut oil in large frying pan and add about half of the meatballs, so that the pan is not overcrowded and that the meatballs will brown and not just steam. Brown meatballs on all sides, but they do not need to be cooked through at this time. Remove browned meatballs to a plate and then brown remaining meatballs. After second batch of meatballs is browned, at the rest of the meatballs back into the pan and then add the sauce. Simmer the meatballs in the sauce for about 10 minutes until they are cooked through and the sauce is nice and thick. Serve over rice with steamed broccoli. Enjoy!
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8 апр 2024