Adobo Chicken Meatballs (Print version)
Tender chicken meatballs simmered in a glossy soy-vinegar coconut adobo sauce with carrots, onions, garlic, and green onions.
# Ingredients:
For the meatballs
01 -
1 lb (450 g) ground chicken
02 -
1 large egg
03 -
1/2 cup (30 g) panko breadcrumbs
04 -
1 teaspoon onion powder
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
2 tablespoons vegetable oil, for browning
For the adobo sauce and vegetables
09 -
1/2 cup (120 ml) low-sodium chicken broth
10 -
1/2 cup (120 ml) full-fat coconut milk
11 -
1/4 cup (60 ml) low-sodium soy sauce
12 -
2 1/2 tablespoons distilled white vinegar or cane vinegar
13 -
2 teaspoons brown sugar
14 -
1/4 teaspoon black pepper
15 -
4 garlic cloves, thinly sliced
16 -
1 medium yellow onion, thinly sliced
17 -
3 large carrots, sliced into 1/4-inch rounds
18 -
1 bay leaf
19 -
2 green onions, thinly sliced, for serving
# Instructions:
01 -
In a medium bowl, combine the ground chicken, egg, panko, onion powder, garlic powder, salt, and pepper. Mix gently just until combined.
02 -
In a measuring cup, whisk together the chicken broth, coconut milk, soy sauce, vinegar, brown sugar, and black pepper.
03 -
Heat the oil in a large skillet with a lid over medium heat. Shape the chicken mixture into about 20 small meatballs and brown them for about 2 minutes per side.
04 -
Move the meatballs to one side of the skillet. Add the garlic and cook for 30 seconds, then add the onion, carrots, and bay leaf around the meatballs.
05 -
Pour the sauce into the skillet. Bring to a simmer, cover, and cook over medium-low heat for 15 minutes, until the meatballs are cooked through.
06 -
Uncover and simmer for 5-7 minutes, stirring gently, until the sauce thickens and coats the meatballs. Remove the bay leaf and garnish with green onions.
# Good to know:
01 -
Serve over steamed rice, garlic rice, or cauliflower rice.
02 -
Cook ground chicken meatballs to 165 F in the center.
03 -
The sauce thickens more as it rests for a few minutes.