Ingredients
Scale
- 1 lb ground chicken breast
- ½ cup gluten-free panko breadcrumbs
- ½ cup chopped cilantro
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- ½ small jalapeño, finely diced
- ¼ tsp ground jalapeño or cayenne
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp sesame oil (for browning)
- 1 egg
- 4 mini sweet red peppers, sliced
- ½ zucchini, sliced
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup coconut aminos
- 2 tbsp roasted red chili paste
- ½ cup creamy peanut butter
- Juice of ½ lime
- Optional: crushed peanuts, chopped green onion, extra cilantro for garnish
Instructions
- Mix ground chicken, gluten-free panko, cilantro, jalapeño, ginger, garlic, seasonings, and egg in a large bowl until combined.
- Use a cookie scoop to portion and roll into uniform meatballs.
- Heat sesame oil in a skillet over medium-high heat. Brown meatballs 1½ minutes per side until golden. Remove and set aside.
- Lower heat to medium-low. Add coconut milk, coconut aminos, red chili paste, peanut butter, and lime juice to pan. Whisk until smooth.
- Return meatballs to pan, cover, and simmer on low for 12 minutes, stirring occasionally.
- Remove lid and stir in sliced red peppers and zucchini. Cook uncovered for another 5 minutes until vegetables are tender.
- Serve hot, garnished with crushed peanuts, green onion, and cilantro if desired.
Notes
- Ensure meatballs are uniform in size for even cooking.
- Adjust chili paste and jalapeño to control spiciness.
- Use sesame oil for authentic flavor; substitute with neutral oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 meatball with sauce