Ginger Chicken Meatballs with Bok Choy

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cloves Garlic, Minced
• 1-¼ pound Ground Chicken
• 1 Tablespoon Soy Sauce
• 2-½ teaspoons Fresh Ginger, Finely Grated
• 4 Scallions, Thinly Sliced (plus More For Serving)
• 2 Tablespoons Coconut Oil
• 1 bunch Bok Choy, Chopped
• ½ teaspoons Red Pepper Flakes (or More, Depending On Your Heat Level)
• ½ teaspoons Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• 1-½ cup Chicken Broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the ground chicken, minced garlic, grated ginger, soy sauce, half of the sliced scallions, red pepper flakes, kosher salt and black pepper in a bowl. Mix gently with your hands until evenly combined.

2. Shape the mixture into small meatballs, about 1 inch (2.5 cm) across, and set them on a plate.

3. Heat the coconut oil in a large skillet over medium-high heat until it shimmers.

4. Add the meatballs in a single layer and brown them on all sides, about 5 minutes total. Turn them carefully so they hold their shape.

5. Pour in the chicken broth and bring it to a simmer. Scatter the chopped bok choy around the meatballs and push it under the liquid.

6. Cover and simmer over medium heat for about 8 minutes, until the bok choy is tender and the meatballs reach 165°F (74°C) in the thickest part.

7. Remove the lid and simmer for 2 more minutes so the broth reduces slightly. Taste and adjust the salt if needed.

8. Spoon the meatballs and bok choy into bowls with some broth, then top with the reserved sliced scallions and serve hot.