Salt and pepper(note that soy sauce does add some saltiness)
1Tbspfresh orange juice
1/2cupchicken stock or water
Zest of 1/2 naval orange
1tspcornstarch or arrowroot powder
Bok Choy or other greens, roughly chopped
Rice or grains, for serving
Chopped green onion, for garnish
Orange wedges, for drizzling
Preheat oven to 460 F. Line a baking sheet with aluminum foil (for easy clean-up) and set aside.
If making rice or grains, start that cooking first.
In a medium bowl, combine the ground chicken with the flour, soy sauce, hoisin sauce, ginger, garlic, red pepper flakes, orange zest and salt and pepper. Form mixture in to walnut-sized meatballs and place on prepared baking sheet. (I got 15 meatballs out of 550g of ground chicken).
Bake meatballs in preheated oven for 10-15 minutes, or until lightly browned and cooked through.
Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl. Prepare greens by roughly chopping and removing stems, if necessary.
Heat oil in a wok or skillet over medium-high heat. Add greens and cook, stirring constantly, until just wilted. Add garlic and ginger and cook, stirring, for another 30 seconds. (If you'd like your greens to stay just wilted, remove to a plate before adding sauce, otherwise, just leave them in). Add sauce and cook, stirring, a minute or so until sauce is hot and thickened. Remove from heat.
To serve: Spoon rice in to serving bowls. Top with greens and meatballs. Spoon sauce overtop. Garnish with chopped green onion and an orange wedge, for drizzling.
Copyrighted Content. For personal use only.
Printed from Season and Suppers (www.seasonsandsuppers.ca)