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one ordinary dinner plate with exactly six small golden chicken meatballs coated in a glossy amber honey-garlic glaze with tiny garlic and red-pepper flecks beside bright-green sugar snap peas, with no chicken cutlets, sesame seeds, rice, noodles or garnish
Andre Lewis

Spicy Honey Garlic Chicken Meatball Skillet

Chill the chicken mixture briefly so the oat-bound meatballs hold their shape when you turn them. Brown them in two batches and finish them in the sauce, giving the honey less time against a hot dry pan. Snap peas bring a fresh crunch alongside the tender meatballs. Stir them back in only after the chicken reaches its finishing temperature. The sauce should be glossy and lightly spicy, with enough garlic and lemon to keep the honey from making the whole dinner taste sweet.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs ground chicken
  • 1/3 cup quick-cooking oats
  • 1 large egg
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil divided
  • 12 oz sugar snap peas strings removed
  • 1/4 cup water for snap peas
  • 5 garlic cloves finely minced
  • 1/3 cup honey
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp fresh lemon juice
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup low-sodium chicken broth
  • 2 tsp cornstarch
  • 1 tbsp cold water for slurry

Method
 

  1. Mix chicken, oats, egg, salt and pepper gently and refrigerate for 15 minutes. Shape into 24 equal meatballs with damp hands; chilling is included in prep time.
  2. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Brown meatballs in 2 batches for 3 minutes per side, adding the remaining oil for the second batch, then transfer to a plate while partly cooked.
  3. Add snap peas and their measured water to the skillet. Cover and steam for 2 to 3 minutes until bright green and crisp-tender, then transfer peas to a separate bowl.
  4. Lower the heat and stir garlic into the skillet for 30 seconds. Add honey, soy sauce, lemon juice, red pepper flakes and broth and bring to a gentle simmer.
  5. Return meatballs and their plate juices, cover partly and simmer for 6 to 8 minutes, turning once, until the largest centers reach 165°F.
  6. Mix cornstarch and cold slurry water and stir into the simmering sauce for 1 minute until glossy. Fold snap peas back in, warm for 1 minute and serve 6 meatballs with one-quarter of the peas and sauce per portion.