Ginger Chicken Meatballs with Bok Choy

By • June 17, 2014 0 Comments

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Author Notes: Ground chicken in leaner, but less fat doesn't mean you have to sacrifice flavor - meatballs are loaded with aromatics like scallions & garlicVeggiesByCandlelight

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Serves 4

  • 2 cloves garlic, minced
  • 1 1/4 pounds ground chicken
  • 1 tablespoon soy sauce
  • 2 1/2 teaspoons fresh ginger, finely grated
  • 4 scallions, thinly sliced (plus more for serving)
  • 1 1/2 cups chicken broth
  • 2 tablespoons coconut oil
  • 1 bunch bok choy, chopped
  • 1/2 teaspoon red pepper flakes (** more depending on your heat level)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. In a medium bowl, combine the garlic, chicken, soy sauce, ginger, scallions. (Note: Be careful not to over mix)
  2. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs
  3. Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate
  4. Combine bok choy and red pepper flakes .. along with a pinch each salt & pepper in skillet, and cook over medium-high heat until the greens are crisp & tender (~ 5 minutes)
  5. Add the meatballs and broth.
  6. Bring the broth to a boil, reduce heat, and simmer until the meatballs are cooked through (~ 5–8 minutes)
  7. Serve sprinkled with more scallions

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