Peanut Thai Chicken Meatballs
Jasmine Rice and Green Beans
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- ½ lb ground chicken
- ½ cup panko breadcrumbs
- 3 Tbsp chopped roasted, lightly salted peanuts
- 1 tsp Asian chili paste (or use sambal oelek)
- 1 tsp minced garlic
- 1 large egg yolk, lightly beaten
- 1½ Tbsp peanut butter
- 1½ Tbsp low-sodium soy sauce
- 2 tsp water
Instructions
- Preheat oven to 425°F. Gently mix together chicken, panko, nuts, chili paste, garlic, and egg yolk using your hands.
- Roll chicken mixture into 1½-inch balls. Place on a greased rimmed baking sheet. Bake 15 minutes or until no long pink in center, shaking pan after 5 minutes.
- Meanwhile, stir together peanut butter, soy sauce, and water, adding more water, if needed, to reach desired consistency. Serve sauce with meatballs.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag jasmine rice
- 1 (12-oz) pkg green beans
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook rice and green beans separately according to package directions. Toss beans with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
428
|
229
|
657
|
| Fat (g) | 25 | 0 | 25 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 32 | 6 | 38 |
| Carb (g) | 22 | 51 | 73 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 693 | 156 | 849 |
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