Ingredients
1/2 cup fresh cilantro, finely chopped1/3 cup unsweetened shredded coconut3 tablespoons teriyaki sauce, divided1/2 teaspoon salt1/2 teaspoon ground ginger1-1/2 pounds ground chicken1/4 cup sesame oil3 cups chicken broth1 can (13.66 ounces) coconut milk1-1/2 cups julienned carrots2 cups torn fresh kale4-1/2 teaspoons lime juice1 tablespoon brown sugarLime wedges, optional
Preparation
In a large bowl, combine cilantro, coconut, 4-1/2 teaspoons teriyaki sauce, salt and ginger. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in batches in sesame oil over medium-high heat; remove and keep warm. Drain any excess oil from pan. Add broth to pan; cook 1 minute, stirring to loosen browned bits from pan.
Return all meatballs to pan. Add coconut milk, carrots and remaining 4-1/2 teaspoons teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-7 minutes. Stir in kale, lime juice and brown sugar. Cook until kale just begins to wilt, about 5 minutes longer. Serve with additional chopped cilantro and lime wedges, if desired.
