Ingredients
Scale
- 1 cup uncooked white rice
- 1 1/4 pounds dark ground chicken
- 1 bundle of scallions (green onions)
- 1 tablespoon fresh grated ginger
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- Garlic Lemon Cream Sauce:
- 1 tablespoon olive oil
- 2 garlic cloves minced finely or pressed
- 1 cup heavy cream
- 1/2 cup chicken stock
- Juice of 1 lemon
- Salt and pepper
Instructions
- Cook rice according to package
- In large bowl combine the ground chicken, 2 scallions chopped, grated ginger, lemon zest, salt and pepper
- Shape into 1 inch meatballs
- Heat canola oil over medium heat in large skillet
- Once oil is heated add your meatballs, you’ll need to do two batches not over crowding the pan so they cook evenly
- Cook meatball browning all over cooking a couple minutes on all sides (about 10-12 minutes)
- Sauce:
- In sauce pan over medium heat add olive oil and garlic cooking till soft and translucent
- Add cream and cook till boil
- Pour in chicken stock and lemon juice and continue cooking until thickens a bit
- Salt and pepper to taste
- Serve immediately, plate rice, meat balls and pour over cream sauce, top with additional scallions
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish