4 servings (6 meatballs each)
Ingredients:
1 pound ground chicken breasts
1/4 cup dried bread crumbs
1 egg
2 tbsp fresh cilantro, finely chopped
6 tbsp soy sauce, divided
2 tsp minced garlic, divided
2 tsp minced ginger root, divided
1 tsp sesame oil
1/2 tsp chinese five spice seasoning
2 sweet mini baby bell peppers, diced
2 medium green onions, sliced
1/2 cup fat free chicken broth
2 tbsp balsamic vinegar
2 tbsp rice vinegar
2 tbsp splenda
2 tsp hoisin sauce
1/2 tsp red pepper flakes
1 tsp cornstarch
Directions:
Preheat the oven to 350F. Line a cookie sheet with foil and spray with oil. Set aside.
Make the meatballs by combining the ground chicken, breadcrumbs, egg, cilantro, 1 tbsp soy sauce, 1 tsp garlic, 1 tsp ginger root, sesame oil and chinese five spice seasoning. Mix until combined.
Roll into 1 inch (1 tbsp) balls and place on the prepared cookie sheet. You should get 24 meatballs.
Bake for 20 minutes or until the meatballs are cooked through.
Meanwhile, make the sauce: in a medium sprayed saucepan over high heat, add the peppers and onions. Cook for a couple of minutes.
Add the 1 tsp of both garlic and ginger to the pot. Stir and cook for another minute.
Add the chicken broth, 3 tbsp of soy sauce, balsamic and rice vinegars, splenda, hoisin sauce and red pepper flakes. Bring to a boil.
Whisk together the cornstarch and 2 tbsp of soy sauce until well combined; stir into the boiling sauce. Stir until thickened.
Remove sauce from heat and add cooked meatballs to sauce, stirring gently to coat.
Suggested Serving: Serve over cauliflower rice and top with sesame seeds and sliced green onions.
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