asian chicken meatballs with spicy peanut sauce
asian chicken meatballs with spicy peanut sauce with ground chicken, water chestnuts, onion, garlic, scallions, cilantro, rice vinegar, soy sauce, ginger powder, red pepper flakes, dry breadcrumbs, egg, kosher salt, ground white pepper, creamy peanut butter, hot water, honey, sriracha hot sauce, rice vinegar, lime juice, minced garlic, sesame seeds, salt, white pepper
ground chicken, water chestnuts, onion, garlic, scallions, cilantro, rice vinegar, soy sauce, ginger powder, red pepper flakes, dry breadcrumbs, egg, kosher salt, ground white pepper, creamy peanut butter, hot water, honey, sriracha hot sauce, rice vinegar, lime juice, minced garlic, sesame seeds, salt, white pepper
- 1.0 pound ground chicken
 - 1.0 can water chestnuts
 - 0.5 onion
 - 2.0 clove garlic
 - 0.2 cup scallions
 - 1.0 tablespoon cilantro
 - 2.0 tablespoon rice vinegar
 - 1.0 tablespoon soy sauce
 - 1.0 teaspoon ginger powder
 - 1.0 tablespoon red pepper flakes
 - 0.5 cup dry breadcrumbs
 - 1.0 egg
 - kosher salt
 - ground white pepper
 - 0.5 cup creamy peanut butter
 - 0.2 hot water
 - 2.0 tablespoon honey
 - 4.0 tablespoon sriracha hot sauce
 - 1.0 tablespoon rice vinegar
 - 1.0 tablespoon lime juice
 - 1.0 teaspoon minced garlic
 - 1.0 tablespoon sesame seeds
 - salt
 - white pepper

- finely chop water chestnuts, onion, garlic, scallions and cilantro, and stir in ground chicken in a large mixing bowl.
 - add the rice vinegar, soy sauce, ginger powder, red pepper flakes, and stir together well.
 - add the egg and breadcrumbs mixing meat mixture together well.
 - form the meatballs about 16 large or 32 small and place on the kitchenaid professional grade nonstick sheet pans.
 - heat the kitchenaid copper core 12'' nonstick skillet over medium high heat and cook meatballs, turning a few times to cook evenly, for about 8 10 minutes until crispy and lightly browned.
 - drain on paper towels, and set aside.
 - alternatively you can bake the meatballs on the nonstick sheet pans for 15 minutes on 425 degrees f.
 - for spicy peanut sauce in a medium sized mixing bowl, whisk together peanut butter and hot water until smooth and blended.
 - stir in honey, sriracha, vinegar, lime juice, garlic, sesame seeds and season with white pepper and salt to taste.
 - serve with asian chicken meatballs on large pieces of leaf lettuce, top with additional scallions and sesame seeds if desired.
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### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound ground chicken
- 1.0 can water chestnuts
- 0.5 onion
- 2.0 clove garlic
- 0.2 cup scallions
- 1.0 tablespoon cilantro
- 2.0 tablespoon rice vinegar
- 1.0 tablespoon soy sauce
- 1.0 teaspoon ginger powder
- 1.0 tablespoon red pepper flakes
- 0.5 cup dry breadcrumbs
- 1.0 egg
- kosher salt
- ground white pepper
- 0.5 cup creamy peanut butter
- 0.2 hot water
- 2.0 tablespoon honey
- 4.0 tablespoon sriracha hot sauce
- 1.0 tablespoon rice vinegar
- 1.0 tablespoon lime juice
- 1.0 teaspoon minced garlic
- 1.0 tablespoon sesame seeds
- salt
- white pepper

 ### Assistant: The ingredients you'll need are:
- 1.0 pound ground chicken
- 1.0 can water chestnuts
- 0.5 onion
- 2.0 clove garlic
- 0.2 cup scallions
- 1.0 tablespoon cilantro
- 2.0 tablespoon rice vinegar
- 1.0 tablespoon soy sauce
- 1.0 teaspoon ginger powder
- 1.0 tablespoon red pepper flakes
- 0.5 cup dry breadcrumbs
- 1.0 egg
- kosher salt
- ground white pepper
- 0.5 cup creamy peanut butter
- 0.2 hot water
- 2.0 tablespoon honey
- 4.0 tablespoon sriracha hot sauce
- 1.0 tablespoon rice vinegar
- 1.0 tablespoon lime juice
- 1.0 teaspoon minced garlic
- 1.0 tablespoon sesame seeds
- salt
- white pepper


You can follows these steps to make the recipe:
- finely chop water chestnuts, onion, garlic, scallions and cilantro, and stir in ground chicken in a large mixing bowl.
- add the rice vinegar, soy sauce, ginger powder, red pepper flakes, and stir together well.
- add the egg and breadcrumbs mixing meat mixture together well.
- form the meatballs about 16 large or 32 small and place on the kitchenaid professional grade nonstick sheet pans.
- heat the kitchenaid copper core 12'' nonstick skillet over medium high heat and cook meatballs, turning a few times to cook evenly, for about 8 10 minutes until crispy and lightly browned.
- drain on paper towels, and set aside.
- alternatively you can bake the meatballs on the nonstick sheet pans for 15 minutes on 425 degrees f.
- for spicy peanut sauce in a medium sized mixing bowl, whisk together peanut butter and hot water until smooth and blended.
- stir in honey, sriracha, vinegar, lime juice, garlic, sesame seeds and season with white pepper and salt to taste.
- serve with asian chicken meatballs on large pieces of leaf lettuce, top with additional scallions and sesame seeds if desired.
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