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)
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
2 large carrots, thinly sliced
1 red bell pepper, julienned
2/3 cup frozen peas (or edamame)
Chopped honey roasted peanuts
Diced scallions
Fresh cilantro
Hot sauce, if desired


1.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.
2.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.
3.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.
4.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.

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