Thai Chicken Meatballs in Peanut Sauce

Chicken Meatballs:

1.1 pounds ground chicken

1 tsp grated ginger

1 tsp grated garlic

1 tsp low sodium soy sauce

½ tsp sambal oelek or chili paste

1 egg yolk

2 tbsp corn starch

1 tbsp chopped cilantro

Thai Peanut Sauce:

2 tbsp vegetable oil

1 tbsp unsalted butter

5 grated garlic cloves, divided

2 tbsp grated ginger, divided

1 chopped bok choy

1 tbsp red curry paste

1 tsp sambal oelek or chili paste

½ cup chicken broth

1 can unsweetened coconut milk (15 ounce/400 ml)

½ cup peanut butter

1 tsp honey

2 tbsp low sodium soy sauce

1 tbsp fish sauce

½ lime, juiced

1 cup unsweetened coconut milk

1 cup chicken broth

1 cup jasmine rice

Toppings:

Toasted peanuts

Fried onions

Chives

Cilantro

Chili pepper

Directions:

Prepare ingredients: Chop cilantro and bok choy, grate garlic and ginger.

For meatballs: Mix ground chicken, ginger, garlic, soy sauce, sambal oelek, egg yolk, corn starch, and cilantro. Form into 2-tablespoon sized balls.

Cook meatballs: Heat oil and butter in a skillet over medium. Brown meatballs, about 3 minutes each side, then set aside.

For sauce: In the same skillet, add garlic, ginger, and bok choy. Cook briefly, then add curry paste and sambal oelek. Deglaze with chicken broth. Add coconut milk, peanut butter, honey, soy sauce, fish sauce, and lime juice. Return meatballs to skillet, simmer for 15 minutes.

For rice: Simmer coconut milk and chicken broth, add rice, cover, and cook on low for 10 minutes. Rest covered off heat for 10 more minutes, then fluff.

Serve meatballs over rice, garnish with toppings.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4