For Love Your Gut Week, September 16-22, Love Your Gut has partnered with Dr Joan Ransley to create gut-friendly recipes including these delicious chicken meatballs.
Ginger is widely used as a spice and an ingredient in traditional herbal medicine. Clinical studies show the root can help relieve gastrointestinal discomfort, nausea and vomiting. Bok choi is a dark green vegetable containing dietary fibre and polyphenols, beneficial for the gut.
Preparation time: 15min
Cooking time: 20min
- Mix together minced chicken, garlic, grated ginger, soy sauce and half the spring onions. Take walnut sized amounts of the mixture, shape into balls and place them neatly on a plate.
- If you have time, cover the chicken balls with cling film and chill them in the fridge for 30min before cooking. This makes them easier to handle.
- Heat oil in a wok or medium sized saucepan. Cook the chicken balls in two batches, turning them to make sure they are lightly browned all over.
- Transfer the chicken balls to a plate using a slotted spoon. There is no need to wash the pan at this point as the residue from cooking the chicken will add flavour to the dish.
- Pour the stock into the wok/saucepan and bring to a simmer. Add the browned chicken balls and ginger slices and cook for 3min.
- Add the bok choi, remaining spring onions and chilli (if using) and cook for another 5min. The meatballs should be cooked through and the bok choi tender.
- Add the lime juice a little at a time, tasting as you go. Season to taste. Serve the chicken meatballs with steamed rice or noodles.
- If you can’t find minced chicken, use skinless chicken thighs and mince them in a food processor.
- The minced chicken is easier to roll into balls if you wet your hands.