I’m always looking for more interesting ways to turn a pound of ground meat into a weeknight-friendly dinner for my family of four, and we eat a lot of ground chicken. It’s an affordable, adaptable ingredient, and it can be used with a variety of cuisines and flavor profiles.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the meatballs
●1 pound ground chicken (90% lean or leaner)
●1 large egg
●1/2 cup panko breadcrumbs
●1 teaspoon onion powder
●1/2 teaspoon garlic powder
●1/2 teaspoon kosher salt
●1/4 teaspoon ground black pepper
For the adobo and vegetables
●1/2 cup chicken broth
●1/2 cup coconut milk
●1/4 cup soy sauce
●2 1/2 tablespoons distilled white vinegar
●2 teaspoons brown sugar
●1/4 teaspoon ground black pepper
●2 tablespoons vegetable oil
●4 garlic cloves, thinly sliced
●1 medium yellow onion, sliced
●4 large carrots, sliced into 1/4-inch thick rounds
●1 bay leaf
●1 green onion, sliced, for serving
Method
1.Make the meatball mixture:
In a medium bowl, stir together the ground chicken, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper until evenly mixed.
2.Make the adobo sauce mixture:
In a 2-cup liquid measuring cup, mix together the broth, coconut milk, soy sauce, vinegar, sugar, and pepper.
3.Cook the meatballs:
Place a large braising pan or high-sided skillet with a lid over medium heat and add the oil. When the oil is shimmering, use a small (1 1/2 tablespoon) cookie scoop or a spoon and your hands, shape the mixture into meatballs and gently drop them into the skillet as you go.
Brown the meatballs for about 2 minutes on their first side, until golden brown. Use a spatula to gently turn them and brown them on another side, for 2 minutes more. Sauté them for one more minute, so all the sides have a little color or are at least opaque.
4.Add the remaining ingredients and simmer:
Scoot the meatballs to one side of the pan, and add the garlic cloves to the other side of the pan. Sauté for 1 minute, making sure they all come into contact with the oil and get a bit browned. Spread out the meatballs and add the onion, carrots, and bay leaf, using a spatula to poke them down around the meatballs.
Pour the adobo sauce mixture over the meatballs and vegetables.
When the mixture comes up to a simmer, cover the pan and turn the heat to medium-low. Let simmer for 15 minutes.
5.Reduce the sauce and serve:
Remove the lid, turn the heat up to medium-high, stir, and let simmer for another 5 to 7 minutes, stirring occasionally, until the sauce is reduced, thickened, and glossy.
Sprinkle green onions on top. Serve with rice or cauliflower rice.
Store any leftovers in a tightly lidded container in the refrigerator. To reheat, microwave each serving until piping hot, about 1 1/2 minutes.