Spicy Balls w/ Salad

Spicy Balls w/ Salad

(this is adapted from an old issue of Delicious Living Magazine, February 2009, original recipe is called Spicy Chicken in Lettuce Cups)

1 pound ground turkey or chicken

Combine 6 TB soy sauce, 2 TB chicken broth, 1 TB cornstarch/arrowroot powder

Stir until smooth.

Place ground meat into a medium bowl and separate into 4-5 big lumps. Pour in mixture and mix slightly to cover all meat. Set aside for 10-15 minutes.

In a large skillet, heat 2-3 TB oil.

Add:

1/4 cup chopped red pepper (other colors work too!)

2-3 TB garlic

2 TB chopped FRESH ginger (fresh is way better, but powdered works in a pinch)

Cook, tossing often until softened but not browned.

Add in seasoned meat, crumbling it in and using a spatula to spread out in a fairly even layer. Let cook for about 1-2 minutes, until it begins to brown on one side. Turn to cook other side, breaking meat up into large chunks.

When meat is cooked through and very crumbly (maybe dime to quarter size chunks)

Add:

2 TB soy sauce

1/2 tsp red pepper flakes

(optional, will add quite a bit of spicy-ness!)

1/4 cup finely chopped green onion

3 TB freshly shopped cilantro

1 TB toasted sesame oil

(adds good flavor, but I have left out when I don't have any)

Toss well with cooked meat mixture.

Serve on top a nice green salad and top with an Oriental dressing!

Or just balsamic vinegar and olive oil!

This is one of my favorites, though not a favorite of my husbands so I try and make it when he is gone for dinner!

This post is part of Pennywise Platter at Nourishing Gourmet!