It didn’t taste funny. In fact I wondered why I hadn’t thought of it before. Chicken peanut balls. I mean, Chicken mince really can take on any flavour you like. We love the chicken and parmesan balls around here and we always have parmesan in the fridge but these, these just happened. I don’t really even know why but I reached for the crunchy roasted peanut butter.
So with no special ingredients besides a crunchy roasted peanut butter you should theoretically be able to whip this up in next to no time.
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Chicken and Peanut Meatball Stir Fry
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Quick weeknight dinner!
Flavorful chicken meatballs in a vibrant peanut sauce.
Ingredients
- 1 lbs (454 g) minced chicken
- 2 tbsp crunchy peanut butter
- 2 tbsp sweet soy sauce
- Salt
- 1 tbsp grated ginger
- 1 clove garlic
- 1 carrot cut into thin strips
- 1 onion cut into strips the same size
- 7 oz (200 g) broccoli flowerettes
- 1 tbsp ginger
- 1 1/2 cups (355 ml) stock or water
- 1 tbsp soy sauce
- 1 tbsp sweet soy
- 1/2 bunch coriander
- 3 tbsp unflavored oil
- Chill sliced to taste
Instructions
- Cut the carrot, onion, and ginger. Set aside.
- Put the chicken mince into a bowl and add the peanut butter, soy sauce, garlic, ginger, 2 tablespoons of chopped/finely minced coriander stalks and root, and a sprinkling of salt. Mix well and roll into small balls about the width of a 20-cent piece.
- Heat a frying pan and add 1 tablespoon of oil. Add the chicken balls. Turn them as they begin to turn white on one side (about 2-3 minutes). Leave for another 2 minutes and then put them onto a plate. The balls should be cooked through, but if they aren’t, they will finish when added back to the sauce. Do not overcook.
- Put the rest of the oil into the frying pan. When hot, add the onion, carrots, and ginger and stir until coated and starting to soften. Add the garlic and toss a little longer until fragrant. Add the broccoli, peanut butter, water, and soy sauce. Stir to dissolve and bring to a boil. Add the chicken balls and stir again. Taste for salt and add a little more soy sauce or salt if needed. When bubbling again, add the chopped coriander.
Notes
- To prevent the meatballs from becoming tough, do not overcook them; they will finish cooking in the sauce.
- For a spicier stir-fry, add a pinch of red pepper flakes to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use ground pork instead of chicken for the meatballs?
Yes. Ground pork has more fat and produces juicier meatballs. Adjust seasoning to taste since pork has a stronger flavor than chicken.
How do I keep the chicken meatballs from falling apart in the stir fry?
Chill the formed meatballs for 20-30 minutes before frying. This helps them hold together when they hit the hot pan.
Can I use smooth peanut butter instead of crunchy?
Smooth peanut butter works in both the meatballs and the sauce. The texture will be slightly different but the flavor is the same.
What can I substitute for sweet soy sauce (kecap manis)?
Mix regular soy sauce with a small amount of brown sugar or molasses to approximate the sweet, thick profile of kecap manis.
How do I know when the meatballs are cooked through?
Cut one open to check; the center should be white with no pink remaining. Internal temperature should reach 165°F (74°C).
