Mango Coconut Chicken Meatballs in Cashew Sauce

Ingredients:

Chicken Meatballs:

- 1.1 pounds ground chicken

- 1 ripe mango, mashed

- 1 tsp grated ginger

- 1 tsp grated garlic

- 1 tsp low sodium soy sauce

- 1 tsp chili garlic sauce

- 1 egg yolk

- 2 tbsp almond flour

- 1 tbsp chopped mint

Cashew Sauce:

- 2 tbsp coconut oil

- 1 tbsp unsalted butter

- 5 grated garlic cloves, divided

- 2 tbsp grated ginger, divided

- 1 chopped bok choy

- 1 tbsp yellow curry paste

- 1 tsp chili garlic sauce

- 1 cup vegetable broth

- 1 can 15 oz unsweetened coconut milk

- 1/2 cup cashew butter

- 1 tsp maple syrup

- 2 tbsp low sodium soy sauce

- 1 tbsp fish sauce

- Juice of 1 lemon

Coconut Quinoa:

- 1 cup unsweetened coconut milk

- 1 cup vegetable broth

- 1 cup quinoa

Toppings:

- Chopped roasted cashews

- Golden raisins

- Fresh mint leaves

- Lime wedges

Directions:

1. Prepare the Ingredients: Mash the ripe mango, chop the mint, and bok choy, and grate the garlic and ginger.

2. Make the Meatballs: In a bowl, combine ground chicken, mashed mango, ginger, garlic, soy sauce, chili garlic sauce, egg yolk, almond flour, and mint. Mix well and form into meatballs about the size of 2 tablespoons each.

3. Cook the Meatballs: Heat coconut oil and butter in a skillet over medium heat. Add the meatballs and brown them for about 4 minutes on each side. Once browned, set aside.

4. Prepare the Sauce: In the same skillet, add the remaining grated garlic, grated ginger, and chopped bok choy. Sauté briefly until fragrant. Then, stir in the yellow curry paste and chili garlic sauce.

5. Deglaze and Simmer: Pour in the vegetable broth to deglaze the skillet. Then add the coconut milk, cashew butter, maple syrup, soy sauce, fish sauce, and lemon juice. Stir until well combined.

6. Return Meatballs: Add the browned meatballs back into the skillet. Let everything simmer together for 15 minutes, allowing the flavors to meld.

7. Cook the Coconut Quinoa: In a separate pot, combine coconut milk and vegetable broth. Bring to a simmer, then add quinoa. Cover and cook on low heat for 15 minutes. After 15 minutes, remove from heat and let it sit covered for another 5 minutes. Fluff the quinoa with a fork before serving.

8. Serve: Place the meatballs and cashew sauce over a bed of coconut quinoa. Garnish with chopped roasted cashews, golden raisins, and fresh mint leaves. Serve with lime wedges on the side.

Your delightful Mango Coconut Chicken Meatballs in Cashew Sauce are ready to enjoy! Perfect for a unique and flavorful dinner!