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Ingredients
- 1 egg, lightly beaten
- 1/4 cup panko bread crumbs
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. finely chopped cilantro
- 3 cloves garlic, minced
- 1 tsp. grated fresh ginger
- 1 tsp. toasted sesame oil
- 1 lb. ground chicken
- 1 Tbsp. vegetable oil
- 8 oz. dried angel hair pasta
- 1 &1/2 cups reduced-sodium chicken broth
- 1 medium red sweet pepper, cut into
- bite-size strips
- 1/2 cup purchased shredded carrots
- 1 cup shredded napa or green cabbage
- 2 green onions, sliced
- 1/4 cup roasted cashews, chopped
Details
Preparation
Step 1
1. In a large bowl combine egg, panko, soy sauce, cilantro, garlic, ginger, and sesame
oil. Add chicken; mix well. Shape mixture into 1&1/2-inch meatballs. In a very large
skillet heat vegetable oil over medium high heat. Add meatballs; cook 10 to 12
minutes or until browned and cooked through (165°F), turning occasionally.
Remove meatballs from skillet; cover to keep warm.
2. Cook pasta according to package directions; drain and keep warm.
Meanwhile, add broth to skillet, scraping up browned bits; bring to boiling. Add
sweet pepper and carrots. Reduce heat. Simmer, covered, 3 minutes. Add cabbage.
Cook, covered, 1 minute more. Stir in pasta and meatballs, tossing gently to mix.
Divide mixture among serving bowls.
Top each with green onions, cashews and cilantro sprigs. Serve with Sriracha and lime wedges. Makes 4 servings.
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