Description
Sesame Chicken Meatball Bowls Recipe. This dish is a delightful fusion of flavors and textures, combining tender chicken meatballs with a rich, savory sauce that dances on your palate.
Ingredients
Scale
- For the Ginger Sesame Sauce:
- ¼ cup soy sauce
- ½ cup water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon red chili paste (like sambal oelek)
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon arrowroot starch or cornstarch
- For the Sesame Chicken Meatballs:
- 1 tablespoon toasted sesame oil
- 1 pound lean ground chicken or turkey
- 1 egg
- ½ cup panko or gluten-free breadcrumbs
- 2 green onions, finely chopped
- ½ cup finely chopped cilantro
- 2 cloves garlic, minced
- ½ tablespoon freshly grated ginger
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Black pepper, to taste
- For the Broccoli:
- 1 tablespoon toasted sesame oil
- 3–4 cups broccoli florets
- Optional Add-ons:
- Chopped peanuts for a crunchy topping
- Extra green onions for garnish
- Fresh cilantro for a burst of flavor
- Cooked coconut rice or quinoa as a base
- Other vegetables like bell peppers or snap peas for added color and nutrition
Instructions
- Prepare the meatball mixture by combining ground chicken, egg, panko breadcrumbs, green onions, cilantro, garlic, ginger, cayenne pepper, salt, and black pepper in a large bowl.
- Form the meatballs, aiming for about 1.5 inches in diameter, and cook them in a skillet with toasted sesame oil for 10–12 minutes until browned and cooked through.
- While the meatballs are cooking, whisk together the sauce ingredients in a medium bowl and set aside.
- In the same skillet, sauté broccoli florets in toasted sesame oil until tender and slightly charred, then return the meatballs to the skillet and pour the sauce over everything, simmering until thickened.
- Serve the meatballs and broccoli over coconut rice or your favorite grain, topped with peanuts, green onions, and cilantro.
Notes
- Prep ahead by making the meatball mixture and sauce a day in advance.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Uncooked meatballs can be frozen for up to three months.
- Adjust spice levels to suit your taste.
- Experiment with cooking methods, such as baking the meatballs instead of frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g