Chinese Cashew Chicken Meatballs
Description
Try this twist on Chinese Cashew Chicken. It's made with chicken meatballs in a wonderful sauce with green pepper, onion and cashews served over rice. One serving is only 615 calories.
Ingredients
Sauce - Part 1:
1/4 c. soy sauce, ordinary or light (not dark)
1/4 c. Chinese cooking wine (shaoshing wine, Sake or Mirin or use dry sherry)*
1/4 c. Oyster sauce
2 t. sesame oil
Sauce - Part 2:
1 T. cornflour/cornstarch
Meatballs:
1 lb. ground chicken (turkey and pork would also be great)
2 cloves garlic, minced
1 egg, small**
3/4 c. panko breadcrumbs
1/2 t. salt
1/4 t. white pepper (or use black)
Stir Fry:
2 T. peanut, vegetable or canola oil
1 clove garlic, minced
1 small onion, sliced
1 green bell pepper, chopped into 2/3 inch
3/4 c. water
1 c. cashews, unsalted
Directions
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Place Sauce Part 1 ingredients in a jar; shake well. Place 2 t. Sauce into a large bowl that the meatballs will be made in; add the cornstarch into the Sauce jar; shake; set Sauce aside.
Add remaining Meatball ingredients into the bowl; mix until just combined.
Measure out a heaped T. of mixture; dollop onto a clean work surface; roll into balls. Read note below if mixture is too loose or sticky to form into balls.**
Heat oil in a skillet over medium-high heat. Add meatballs; cook, browning all over. Once browned, about 4 minutes, carefully transfer onto a plate. They will still be a little raw inside.
Return skillet to the heat, still on medium-high. Add onion and garlic; cook 1 minute. Add bell pepper; cook 1 minute. Add Sauce and water; quickly mix because it will simmer quickly.
Transfer meatballs and their juices from the plate into the Sauce. Turn heat down to medium; simmer, stirring occasionally, 3-4 minutes, or until Sauce reduces and thickens. (meatballs will now be cooked).
Stir in cashews. Serve over your favorite rice.
4 servings.
*If leaving out the wine, and instead of adding 3/4 cup water, add chicken broth/stock instead.
**If meatballs are a bit too wet, which may happen if the chicken is purchased at supermarkets and is vacuum packed, or if the egg used is large, either refrigerate the meat mixture for 30 minutes to firm it up, making it easier to handle, or add a little more breadcrumbs. DON'T add too much, it will make the meatballs tough! Be sure to wet your hands lightly when rolling. Ground chicken is wetter and softer than other meats, so don't worry if you don't end up with perfect round meatballs.
Note on calories: 1/3 of the calories is from the cashews, so if you want to reduce the calorie count, omit the cashews.