For the chicken:

1/2 cup low sodium soy sauce or coconut aminos

2 Tbs. sesame oil

1 Tbs. maple syrup or coconut sugar

2 tsp. peeled and grated fresh ginger or 1 tsp ginger paste

2 garlic cloves, minced

8 skinless, boneless chicken thighs

For the coconut rice:

2 cups jasmine rice

2 cups canned coconut milk

1-3/4 cups water

1/4 tsp salt

For the Eggplant:

2 Asian eggplant or 5 baby eggplant, cut into 3” strips

2 tsp ginger paste

2 garlic cloves, minced

1 tsp. maple syrup or coconut sugar

1 tsp. Asian fish sauce (optional)

pinch of red chili flakes

1 scallion, sliced (reserve some for garnish)

1 Tbsp Peanut or Avocado oil

Lime wedges for serving


To make the chicken, in a large bowl, whisk together the soy sauce, oil, maple syrup, ginger, and garlic. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes.

While the chicken marinates, make the coconut rice. In a large saucepan over medium-high heat, combine the rice, coconut milk, water and salt and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, cover and set aside.

Heat oven to 375°F. Remove the chicken from the marinade, discarding the marinade, and place on a baking sheet. Roast until the skin is caramelized, about 40 minutes. Transfer to a cutting board and let cool. Remove the meat from the bones and cut into strips. Set aside.

Heat oil in a wok or a deep pan. Add the eggplant to the pan and cook, stirring often, until most of the oil has been absorbed, about 3 minutes. Add the ginger and garlic, and cook, stirring often, until the eggplant is tender and the ginger and garlic are browned and crisp, about 4 minutes. Stir in the maple syrup, fish sauce, chili flakes and scallions until incorporated well.

*originally adapted from William and Sonoma Blog.

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Rating: 5.0/5 (1 vote cast)

Asian Turkey Meatballs

October 19th, 2016 | Posted by Milana in Appetizers | Asian Cuisine | Lunch/Dinner - (0 Comments)


Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)



1-1/2 lbs Ground Turkey

5 scallions (green onions), chopped finely

3 cloves garlic, grated or minced

3/4 cup Whole Wheat Pablo Bread Crumbs

1 egg

1-3/4 tsp sesame oil

1/4 tsp ground ginger or 1/2 tsp fresh ginger paste

3/4 tsp sea salt

1/2 tsp finely ground pepper


1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)

1/4 cup Low Sodium Organic Soy Sauce or coconut aminos

3 tsp Brown Rice Vinegar

1-1/2 Tbsp Sesame Oil

2 Tbsp Organic Ketchup

3 Tbsp Brown Sugar

2 tsp tapioca flour, corn starch or arrowroot powder


Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.

Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.

In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.

Original recipe was adapted by Hungry Happens

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Rating: 5.0/5 (2 votes cast)