The broth is full of flavor, just like the meatballs and the Chinese broccoli. I like it spicy so feel free to edit the spices out of your preparation.
- 1/2 piece of ginger, minced
- 1 garlic clove, minced
- 4 scallions, sliced and divided into light and dark
- 12 oz. Chinese broccoli, cut into 1-inch pieces
- 12 oz. ground chicken
- 1 TBSP chili oil
- 2 TBSP soy sauce
- 1/2 tsp crushed red pepper (optional)
- 1 cup coconut milk
- 1 cup reduced sodium chicken broth
- Salt and pepper to taste
- In a large bowl, combine ginger, garlic, light scallion slices, chicken and soy sauce. Season with salt and pepper.
- Mix ingredients by hand until well combined, then form into roughly 10 one-inch balls. (Side note: Make sure you wash your hands after this step — we all know how nasty raw chicken is.)
- Heat the chili oil in a large pan over medium heat. When oil is shimmering, add the meatballs and cook until they’re browned on all sides (roughly 8-10 minutes).
- Transfer meatballs to a plate.
- Add Chinese broccoli to pan along with crushed red pepper. Saute broccoli four minutes over medium heat until it’s bright green.
- Add chicken stock and coconut milk to pan and stir to combine, scraping up brown bits from bottom of pan.
- Add meatballs, increase heat to high, and bring to a boil.
- Reduce heat to medium low and simmer everything for 5-8 minutes.
- Taste broth and add salt and pepper, if needed.
- Divide broth, meatballs and Chinese broccoli between two bowls. Garnish with dark scallions and serve.
Plus, the Chinese broccoli adds a nice crunch to the dish so you’ve just about got it all in one dish.
This recipe was adapted from Plated.com.