Chicken Meatballs And Spicy Peanut Sauce - cooking recipe

Ingredients

1 lb ground chicken
1/2 cup plain breadcrumbs, I used a combo of fresh and dry
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, to taste this adds heat
1 1/2 teaspoons grated ginger, divided 1 teaspoon plus 1/2 teaspoon
2 tablespoons canola oil
1 cup light coconut milk, I used regular
1/3 cup chunky peanut butter, I used plain
1 cup chicken broth, low sodium if desired
2 tablespoons soy sauce, low sodium if desired
1 -2 tablespoon sambal oelek, for added heat (to taste)
2 tablespoons cilantro (to garnish)
2 tablespoons scallions, sliced for garnish
3 cups cooked basmati rice

Preparation

In a large bowl, combine onion*, red pepper*, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger, then add bread crumbs and chicken, combine well with spoon or hands. *I pulsed the pepper and onion in the food processor until fine, then used a paper towel blotting to remove excess moisture.
Mix well and form into 20 meatballs. I used a 1/8 C measure or medium cookie scoop.
Add 1 tablespoon of the oil to a large saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil, if necessary, and remaining meatballs; set aside. Drain off any excess oil.
In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger and Sambal Oelek if using. Stir constantly over medium heat to melt peanut butter.
Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through. I let them simmer for about 30 minutes. Check for seasoning.
Serve meatballs and peanut sauce over rice. Garnish with cilantro and green onion, if desired.