- 1 garlic clove, finely grated
- 1 lb ground chicken
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons finely grated ginger
- 4 scallions, thinly sliced, plus more for serving
- 2 cups low-sodium chicken broth, divided
- 2 tablespoons vegetable oil
- 1/2 bunch Chinese broccoli, chopped (we used Baby Boc Choy )
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and ½ cup broth in a medium mixing bowl just to combine.(*We did NOT use the broth in the meatballs) Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.
- Combine broccoli (or in our case, baby bok choy) and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1½ cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions.
*after reading all the comments on the recipe – we did NOT use the 1/2 cup of broth in the meatballs because it made them to lose to roll into balls.
**My husband would recommend doubling the sauce, especially if you wanted to have them for leftovers.
My husband prefers to cook with our cast iron skillet because can go from stove top to oven with it.