Cauli Fried Rice Bowl w Ginger Chicken Meatballs
Cucumber
Ginger chicken meatballs (see below)
Scallion-ginger sauce
Frozen mixed vegetables
Cauliflower rice
Togarashi (Japanese seasoning)
Rice vinegar or white wine vinegar
Coconut sugar
Salt
Vegetable oil
Eggs (optional)
Coconut aminos
Step 1
Thinly slice the cucumber. In a bowl, toss the cucumber with 1 tablespoon rice or white wine vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.
Step 2
Roll the chicken into meatballs, about 1½ to 2 inches in diameter (you should have 9 meatballs), and flatten slightly to form plump patties. (The mix may be a bit sticky, but you can rub a little oil between your palms.)
Step 3
In a large wok or frying pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the patties and cook until browned, 3 to 4 minutes per side. Transfer to a plate and keep warm.
Step 4
Return the pan to the heat, and warm 2 tablespoons of the scallion-ginger sauce. Add the frozen vegetables and stir-fry until bright green, 1 minute longer. Transfer the vegetables to the plate with the chicken patties and set aside.
Step 5
Return the wok to the heat, and warm the remaining scallion-ginger sauce and 1 tablespoon vegetable oil. Add the cauliflower rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. (If using eggs, push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with 2 eggs. Scramble until soft curds have formed, 2 minutes.) Return the vegetables to the pan, drizzle with 2 tablespoons soy sauce, and stir to coat and warm through, 1 minute longer.
Step 6
Heap the fried cauliflower rice into bowls, top with the chicken patties, and a generous mound of pickled cucumber. Sprinkle with the togarashi and serve warm.
Note: Can buy pre-made, or use recipe below:
Incredible one pan ginger chicken meatballs with a sweet and savory peanut sauce. This easy weeknight dinner is loaded with veggies and protein, and is perfect for meal prep! Serve with brown rice, quinoa, or your favorite spiralized noodle.
Ingredients
For the meatballs:
1 pound 93% lean ground chicken (or lean ground turkey)
1 egg
½ cup panko breadcrumbs (or if GF sub 2 tablespoons coconut flour)
1/4 cup finely chopped green onion
¼ cup finely diced cilantro
1 jalapeño, seeded and finely diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
¼ teaspoon cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon toasted sesame oil (can also use avocado oil, coconut oil or olive oil)
For the peanut sauce:
1 (15 ounce) can light coconut milk
1/2 cup creamy natural peanut butter (just peanuts + salt)
2 tablespoons gluten free soy sauce (or coconut aminos)
1 tablespoon chili paste or sriracha
Add-ins:
2 large carrots, thinly sliced
1 red bell pepper, julienned
2/3 cup frozen peas (or edamame)
To garnish:
Chopped honey roasted peanuts
Diced scallions
Fresh cilantro
Hot sauce, if desired
Instructions
In a large bowl, add the ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
Reduce the heat to medium-low and add in the coconut milk, peanut butter, soy sauce and chili paste to the same skillet. Whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes.
After 15 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered. Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, cilantro. Serves 4.
