Name: Sesame Chicken Meatball Bowls
Ingredients: 1 lb (454g) ground chicken; 2 tbsp (30ml) toasted sesame oil; 3 cloves garlic, minced (about 1 tbsp); 1 tbsp (15g) fresh ginger, grated; 2 green onions, finely chopped; 1 large egg; ½ cup (60g) panko breadcrumbs; 1 tbsp (15ml) soy sauce; 1 tbsp (15ml) rice vinegar; 1 tsp (5g) salt; ½ tsp (2g) black pepper; ⅓ cup (80ml) low-sodium soy sauce; 3 tbsp (45ml) honey; 2 tbsp (30ml) rice vinegar; 1 tbsp (15ml) toasted sesame oil; 2 cloves garlic, minced; 1 tbsp (15g) fresh ginger, grated; 2 tbsp (30g) brown sugar; 1 tbsp (15g) cornstarch; 2 tbsp (30ml) water; 1 tbsp (15g) sesame seeds, plus more for garnish; 2 cups (370g) cooked rice; 2 cups (200g) broccoli florets, steamed; 1 large carrot, julienned; 1 red bell pepper, sliced; 2 green onions, sliced for garnish

Description

These Sesame Chicken Meatball Bowls will make you forget all about takeout! Juicy homemade meatballs glazed with sticky-sweet sauce over fluffy rice. Better than any restaurant version!

Ingredients

Scale

1 lb (454g) ground chicken
2 tbsp (30ml) toasted sesame oil
3 cloves garlic, minced (about 1 tbsp)
1 tbsp (15g) fresh ginger, grated
2 green onions, finely chopped
1 large egg
½ cup (60g) panko breadcrumbs
1 tbsp (15ml) soy sauce
1 tbsp (15ml) rice vinegar
1 tsp (5g) salt
½ tsp (2g) black pepper
⅓ cup (80ml) low-sodium soy sauce
3 tbsp (45ml) honey
2 tbsp (30ml) rice vinegar
1 tbsp (15ml) toasted sesame oil
2 cloves garlic, minced
1 tbsp (15g) fresh ginger, grated
2 tbsp (30g) brown sugar
1 tbsp (15g) cornstarch
2 tbsp (30ml) water
1 tbsp (15g) sesame seeds, plus more for garnish
2 cups (370g) cooked rice
2 cups (200g) broccoli florets, steamed
1 large carrot, julienned
1 red bell pepper, sliced
2 green onions, sliced for garnish

Instructions

In a large bowl, combine ground chicken, sesame oil, minced garlic, grated ginger, chopped green onions, egg, panko breadcrumbs, soy sauce, rice vinegar, salt, and pepper. Mix gently until just combined.
Form mixture into 16-18 meatballs (about 1½ inches in diameter) and place on a parchment-lined baking sheet.
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat. Cook meatballs in batches for 2-3 minutes per side until browned all over and cooked to 165°F (74°C). Transfer to a plate and cover.
In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar. In a separate small bowl, mix cornstarch and water to create a slurry.
Add sauce mixture to the same skillet and bring to a simmer. Whisk in cornstarch slurry and cook 1-2 minutes until thickened. Stir in sesame seeds.
Return meatballs to the skillet, gently toss to coat in sauce, and simmer 2-3 minutes until heated through.
Assemble bowls by dividing rice among four serving dishes. Arrange broccoli, carrots, and bell peppers around the rice. Top with glazed meatballs, drizzle with extra sauce, and garnish with green onions and sesame seeds.