Ginger Chicken Meatballs with Bok Choy

• 2 cloves Garlic, Minced
• 1- 1/4 pound Ground Chicken
• 1 Tablespoon Soy Sauce
• 2- 1/2 teaspoons Fresh Ginger, Finely Grated
• 4 Scallions, Thinly Sliced (plus More For Serving)
• 2 Tablespoons Coconut Oil
• 1 bunch Bok Choy, Chopped
• 1/2 teaspoons Red Pepper Flakes (or More, Depending On Your Heat Level)
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1- 1/2 cup Chicken Broth

1. In a medium bowl, combine the garlic, chicken, soy sauce, ginger and scallions.
2. (Note: Be careful not to over-mix.)
3. Scoop it out by the tablespoonful and form mixture into 1 diameter meatballs.
4. Set meatballs aside.
5. Heat oil in a large skillet over medium-high heat.
6. Add meatballs in a single layer, but dont crowd the pan.
7. Cook, turning occasionally, until golden brown all over, about 8-10 minutes.
8. Transfer to a clean plate.
9. Combine bok choy and red pepper flakes along with a pinch each of salt and pepper in the skillet.
10. Cook over medium-high heat until the greens are crisp and tender, about 5 minutes.
11. Add the meatballs and broth.
12. Bring the broth to a boil, reduce heat, and simmer until the meatballs are cooked through, about 58 minutes.
13. Serve sprinkled with more scallions.
14. Adapted from Bon Appetit.

garlic, chicken, soy sauce, fresh ginger, scallions, coconut oil, bok, red pepper, kosher salt, freshly ground black pepper, chicken broth

Taken from tastykitchen.com/recipes/main-courses/ginger-chicken-meatballs-with-bok-choy/ (may not work)