Chicken Meatballs with Peanut Sauce

By jkenb

Ingredients

• 1 pound ground chicken
• 1/2 cup plain bread crumbs
• 1/2 cup finely diced onion
• 1/2 cup finely diced sweet red pepper
• 1/3 cup cilantro, chopped, plus more for garnish
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons grated ginger
• 2 tablespoons vegetable oil
• 1 cup light coconut milk
• 1/3 cup reduced-fat chunky peanut butter
• 1/2 cup low-sodium chicken broth
• 2 tablespoons low sodium soy sauce
• 3 cups cooked basmati rice

Preparation

Step 1

1. In a large bowl, combine chicken, bread crumbs, onion, red pepper, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger. Mix well and form into 20 meatballs. Add 1 tablespoon of the oil to a large, lidded saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil and remaining meatballs; set aside.
2. In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger. Stir constantly over medium heat to melt peanut butter. Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through.
3. Serve meatballs and peanut sauce over rice. Garnish with cilantro, if desired.