Ginger-Scallion Peanut Chicken Meatballs

Tender chicken meatballs seasoned with fresh ginger and scallions simmer in a creamy, mildly spicy peanut sauce. Serve them over rice with cool cucumber for an easy weeknight dinner.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound ground chicken
• 0.5 cup panko breadcrumbs
• 1 large egg
• 1 tablespoon fresh ginger
• 4 scallions
• 2 cloves garlic
• 0.5 cup creamy peanut butter
• 0.25 cup low-sodium soy sauce
• 2 tablespoons lime juice
• 0.25 teaspoon red pepper flakes
• 1 cup low-sodium chicken broth
• 4 cups cooked white rice
• 1 large english cucumber
• 1 tablespoon vegetable oil

Cooking instructions

1. Thinly slice the scallions, reserving 2 tablespoons of the green tops for garnish. Grate the ginger and mince the garlic. In a large bowl, combine the ground chicken, panko, egg, grated ginger, half of the minced garlic, and the remaining sliced scallions. Mix just until combined; do not overwork. (about 5 min)
2. Form the mixture into 16 meatballs, using about 2 tablespoons for each. Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on most sides, about 6 minutes. They do not need to be fully cooked yet. (about 8 min) — Medium heat
3. Whisk the peanut butter, soy sauce, lime juice, red pepper flakes, chicken broth, and remaining garlic in a bowl until smooth. Pour the sauce into the skillet and bring it to a gentle simmer. (about 3 min) — Medium heat
4. Cover and simmer the meatballs, turning them once or twice, until cooked through and the sauce has thickened slightly, 8 to 10 minutes. The meatballs should reach 165°F in the center on an instant-read thermometer. (about 10 min) — Gentle simmer
5. Slice the cucumber. Spoon the cooked rice into bowls and top with the peanut chicken meatballs and sauce. Serve with cucumber and sprinkle with the reserved scallion greens. (about 4 min)