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Prep/Cook Time: 30 minutes + marinate time
Servings: 4
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Ingredients
1 package PERDUE® Fresh Ground Chicken
6 tablespoons peanut oil, divided
1 carrot, medium size, grated
1/2 jalapeno pepper, seeds removed and chopped
1 bunch scallions, chopped
1 egg
1/4 cup cilantro, chopped
2 packages (3 ounces each) rice noodles, about 3 cups cooked
Sauce:
2/3 cup lime juice
1 teaspoon lime zest
3 tablespoons soy sauce
1 teaspoon chile oil
1 teaspoon brown sugar
1 tablespoon cilantro, chopped
Garnish:
6 tablespoons peanuts, chopped
2 tablespoons ciilantro, finely chopped
1/4 cup scallions, finely chopped
Instructions
- In non-stick sauté pan, warm 2 tablespoons peanut oil over medium heat. Saute grated carrot and jalapeno pepper until carrot is soft, about 5 minutes. Remove from heat and cool. Transfer to medium-sized bowl. Add to carrot mixture ground chicken, scallions, egg and cilantro. Mix well with hands. Refrigerate 30 minutes.
- Combine sauce ingredients in small bowl. Set aside.
- Form chicken mixture into 12 meatballs. Heat remaining peanut oil over medium heat in non-stick sauté pan. When oil is hot, but not smoking, add meatballs and cook, turning, about 6 – 8 minutes total or until cooked throughout. Remove meatballs to plate covered with piece of paper towel.
- Meanwhile, prepare rice noodles according to package directions.
- To serve dish, divide noodles among plates. Top with meatballs and drizzle each with about 2 tablespoons of sauce. Garnish with peanuts, cilantro and chopped scallions.
Note
Recipe courtesy of the National Chicken Council
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