Ingredients:

  • 1 lb lean ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp soy sauce
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 stalks green onion, finely sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 8 cups low-sodium chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 8 oz rice noodles
  • 4 cups baby spinach
  • 3 cups bok choy, chopped
  • 2 tbsp lime juice

Instructions:

  1. In a large mixing bowl, combine the ground chicken, Panko, beaten egg, soy sauce, grated ginger, minced garlic, green onion, salt, and pepper. Mix until just combined and shape into 1-inch spheres.
  2. Heat a drizzle of oil in a skillet over medium heat. Brown the meatballs on all sides for 5–7 minutes until mahogany-colored, then remove and set aside.
  3. In a Dutch oven, heat the sesame oil over medium heat. Sauté the minced ginger and garlic for 1–2 minutes. Stir in chicken broth, fish sauce, brown sugar, and soy sauce, then bring to a gentle simmer.
  4. Add the seared meatballs to the simmering broth and poach for 8–10 minutes. Separately, boil noodles according to package directions and drain.
  5. Stir in chopped bok choy and baby spinach, cooking for 2–3 minutes until wilted. Stir in lime juice just before removing from heat.