Ginger Chicken Meatballs with Bok Choy

In a medium bowl, combine the garlic, chicken, soy sauce, ginger and scallions. (Note: Be careful not to over-mix.) Scoop it out by the tablespoonful and form mixture into 1” diameter meatballs. Set meatballs aside.

Heat oil in a large skillet over medium-high heat. Add meatballs in a single layer, but don’t crowd the pan. Cook, turning occasionally, until golden brown all over, about 8-10 minutes. Transfer to a clean plate.

Combine bok choy and red pepper flakes along with a pinch each of salt and pepper in the skillet. Cook over medium-high heat until the greens are crisp and tender, about 5 minutes. Add the meatballs and broth. Bring the broth to a boil, reduce heat, and simmer until the meatballs are cooked through, about 5–8 minutes.

Serve sprinkled with more scallions.

Adapted from Bon Appetit.