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Cooking 101
This quick weeknight dinner takes plain ground chicken and transforms it into a hearty and flavorful dish. Our Gingery Miso flavors the meatballs as well as the easiest ever peanut sauce, which just uses three ingredients. Fresh bok choy adds fiber and crunch. You’ll be making this on repeat for sure!
Chef Tip: Hot water helps smooth out the peanut butter and emulsify it into the Gingery Miso. If you don’t have ground chicken, you can sub ground turkey here instead.
1 lb. of ground chicken meat
1 bunch of cilantro, chopped
4-5 scallions, chopped
Salt
Vegetable oil
¼ cup peanut butter
¼ cup hot water
3-4 cloves of garlic, chopped
1-2 heads of bok choy, chopped
2 Tbsp toasted sesame seeds
Combine the chicken, cilantro, scallions, a pinch of salt, and ½ a pouch of the Gingery Miso sauce in a large mixing bowl and make even golf ball sized meatballs
In a large pan over medium-high heat, add a glug of oil to coat the pan and add the meatballs
Cook for about 4 minutes, undisturbed. Then turn and cook for another 3-4 minutes, until the meatballs are seared on the outside and cooked through (the internal temperature should read 165°F.)
While the meatballs are cooking, make the sauce by whisking together the peanut butter, hot water and a ¼ pouch of the Gingery Miso sauce. Set aside
Remove and set aside the meatballs and in the same pan add in the garlic and sauté until it turns aromatic, then add in the bok choy and sauté for about 2 minutes more. Add the meatballs back to the pan with a dash of water and cover, allowing the greens and meatballs to finish cooking all the way
Garnish with the toasted sesame seeds and serve with the peanut sauce
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
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