Description
Sesame chicken meatballs shine in this quick one-pan meal that blends Chinese-inspired flavors. Zesty sauce and crisp vegetables complement tender protein, creating a satisfying dinner you can prepare in under 30 minutes.
Ingredients
Scale
- 1 lb (454 g) ground chicken
- 1 large egg
- ½ cup breadcrumbs (panko or regular)
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp ginger, grated
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup honey
- 2 tbsps soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp sriracha (or more for extra spice)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsps water
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- ¼ cup chopped green onions
- 1 tbsp sesame seeds (toasted, if desired)
Instructions
- Meatball Preparation: Thoroughly blend ground chicken with breadcrumbs, egg, garlic, soy sauce, sesame oil, ginger, salt, and pepper in a large mixing bowl until ingredients are uniformly combined.
- Shaping and Initial Cooking: Roll mixture into consistent golf ball-sized portions and place on a lightly greased, parchment-lined baking sheet. Roast in a preheated 400F oven for 15-18 minutes, ensuring internal temperature reaches 165F for safe consumption.
- Glaze Creation: While meatballs cook, whisk honey, soy sauce, rice vinegar, sriracha, and sesame oil in a saucepan. Bring to a gentle simmer, then introduce cornstarch slurry to thicken the sauce, stirring continuously for 1-2 minutes until glossy and smooth.
- Finishing and Coating: Once meatballs are fully cooked, transfer them directly into the prepared glaze, gently turning to ensure complete and even coverage with the sweet-spicy sauce.
- Bowl Assembly: Layer cooked rice as the base, carefully arrange glazed meatballs on top, and embellish with julienned carrots, cucumber slices, chopped green onions, and a sprinkle of sesame seeds for a vibrant, textural presentation.
Notes
- Prevent Dry Meatballs: Mix ingredients gently and avoid overworking ground chicken to maintain moisture and tenderness.
- Temperature Precision: Use a meat thermometer to confirm 165F internal temperature, preventing undercooking while maintaining juicy texture.
- Glaze Control: Simmer sauce slowly and whisk continuously to prevent burning and achieve perfect glossy consistency.
- Customize Heat Levels: Adjust sriracha quantity to modulate spiciness, making the dish adaptable for different heat tolerances.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg