General Tso's chicken is a classic Chinese take-out dinner. It usually packs a full flavor spice with a little sweetness. I am hopeful this recipe will offer similar flavor without all the take-out cost. Also, the meatballs are made with chicken not ground beef so this could be an interesting twist.
Ingredients:
1 pound ground chicken
2 Tbs. minced garlic
2 Tbs. grated ginger
2 green onions, minced
1 large egg, beaten
1/2 cup panko breadcrumbs
1/2 tsp sesame oil
3 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. brown sugar
1/2 tsp arrowroot powder
3 green onions, chopped
4 dried chilies, seeded and chopped
Directions:
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- In large bowl, add ground chicken, garlic, ginger, green onions, egg and breadcrumbs. Using your hands, mix the meat and roll in 1-1/2 inch balls for dinner size meatballs and about half the size for appetizer-size meatballs.
- Add rolled meatballs in the prepared sheet pan and bake for about 20 minutes for large meatballs and 15 minutes for smaller meatballs. The meatballs will be ready when they are firm and fully cooked inside.
- While your meatballs cook, make your sauce.
- Set a medium-size saucepan over medium heat and add sesame oil, vinegar, soy sauce, brown sugar and arrowroot powder. Whisk together until the sugar is dissolved. Add in green onion and chili peppers and bring to a boil. Let cook until thick, about 5 minutes
- Toss cooked meatballs in the sauce and serve as an appetizer or serve over rice for dinner.
Tupps Tidbits~
We were unable to find ground chicken in the store. We used ground turkey in place of it.
We both enjoyed the chicken meatballs. The sauce was a little salty ( maybe we should have follow the recipe and used low-sodium soy sauce) and not quite as much of a kick that you would find when you have take-out General Tso's. I think we will definitely make the meatballs again, but work on perfecting the sauce. KEEPER!
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