SWEET & SPICY SESAME CHICKEN MEATBALL BOWLS
Delicious sesame chicken meatballs with crispy broccoli and a sweet and spicy ginger sesame sauce. These flavorful, protein-packed sesame chicken meatball bowls make the best weeknight dinner served with coconut rice, brown rice or quinoa! Customize these bowls with your fav sides & garnishes.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Paleo Friendly
Time 40m
Number Of Ingredients 30
Steps:
- In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, ginger, garlic, brown sugar and arrowroot (or corn) starch.
- In a large bowl, add the ground chicken, egg, breadcrumbs, green onion, cilantro, garlic, ginger, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides and cook until done and the meat thermometer reads 165 degrees F. This should take about 10-12 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done cooking, transfer them to a plate and set aside. Keep the heat in the pan.
- Wipe the skillet clean and add in 1 tablespoon sesame oil. Next add in broccoli florets, and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places. Yum!
- Add chicken meatballs back to the pan with the broccoli and pour the sauce over, simmer on low until the sauce thickens slightly, about 2-5 minutes.
- Serve over rice of choice (we love my coconut rice!) and top with scallions, cilantro and chopped peanuts if desired.
Nutrition Facts : ServingSize 1 serving (just meatballs & broccoli), Calories 309 kcal, Fat 14.1 g, Carbohydrate 18.3 g, Sugar 6.6 g, Fiber 2.4 g, Protein 28.1 g
TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS
Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
- Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
- Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.
Nutrition Facts : Calories 481 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium
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