Empty My Fridge
sweet and spicy sesame chicken meatball bowls
Ingredients
- Ginger · grated1 ½ tbsp
- Soy sauce¼ cups
- Sesame oil1 tbsp
- Sesame seed1 tbsp
- Chili pepper · paste1 tbsp
- Garlic · minced5 cloves
- Brown sugar2 tbsp
- Arrowroot1 tsp
- Toasted sesame oil2 tbsp
- Ground chicken1 lb
- Egg1
- Breadcrumb½ cups
- Scallion · finely diced2
- Cilantro · finely diced½ cups
- Cayenne pepper¼ tsp
- Salt½ tsp
- Black pepper · ground
- Broccoli3–4 cups
- Coconut
- Peanut · chopped roasted
Instructions
- Whisk together the soy sauce, water, sesame oil, sesame seeds, chili paste, ginger, garlic, brown sugar and starch to make the sauce.
- In a large bowl, combine the chicken, egg, breadcrumbs, green onion, cilantro, garlic, ginger, cayenne, salt and pepper. Mix with clean hands and shape into 16 golf-ball-sized meatballs.
- Heat sesame oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides and cook until an instant-read thermometer reads 165°F, about 10 to 12 minutes in total, in batches if needed without overcrowding. Transfer to a plate.
- Wipe the skillet clean and add 1 tablespoon sesame oil. Cook the broccoli florets, stirring often, for 6 to 8 minutes until slightly tender with a bite and some charred, golden spots.
- Return the meatballs to the pan with the broccoli, pour in the sauce and simmer on low for 2 to 5 minutes until it thickens slightly.
- Serve over rice with the garnishes of your choice.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
GarlicEggGingerScallionBrown sugarBreadcrumbCoconutBroccoli
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