Chicken meatballs star in this dish. In fact, they can be used for Asian-inspired lettuce wraps, in soup, or in a stir-fry. The cooking technique ensures that the meatballs stay tender.
Ingredients
- ground chicken: 1 pound
- garlic: 4 clove (minced)
- (1-inch) piece fresh ginger, peeled and: 1 piece (minced)
- onion, finely: 0.5 piece (minced)
- light soy sauce: 1 Tbsp
- sake: 1 Tbsp
- egg, lightly: 1 piece (beaten)
- panko breadcrumbs: 0.25 cup
- green onions: 0.25 cup (sliced)
- light soy sauce: 2 tsp
- dark soy sauce: 1 tsp
- honey: 1 Tbsp
- oyster sauce: 1 tsp
- water: 0.5 cup
- cornstarch: 0.5 tsp
- sesame seed: 1 tsp
- mixed stir-fry vegetables, such as red bell pepper, carrots, snow peas, broccoli, and onions: 2 cups (to taste, chopped)
- jasmine rice: 2 cups (cooked)
Metric Conversion
Stages of cooking
-
Combine ground chicken, garlic, ginger, onion, 1 tablespoon light soy sauce, sake, egg, panko, and green onions in a bowl. Gently mix and form into 1-inch meatballs. Place shaped meatballs onto a parchment lined tray.
-
For sauce, whisk together 2 teaspoons light soy sauce, dark soy sauce, honey, oyster sauce, water, and cornstarch in a bowl; set aside.
-
Bring a large pot of water to a boil over high heat. Using a spider or slotted spoon, carefully lower chicken meatballs into boiling water - you may have to do this in batches. Cook until meatballs float to the top, 3 to 4 minutes. Remove meatballs with a spider or slotted spoon.
-
Heat sesame oil in a wok. Add chicken meatballs, and cook until lightly browned, about 3 minutes. Pour sauce ingredients into the wok. Add the mixed vegetables, toss to mix. Cook until vegetables are crisp-tender, about 5 minutes.
-
Place 1/2 cup cooked jasmine rice in each bowl or on each plate. Add cooked vegetables and chicken meatballs. Serve immediately.
