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.
INGREDIENT :
1 pound ground chicken
4 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
1/2 onion, finely minced
1 tablespoon light soy sauce
1 tablespoon sake
1 large egg, lightly beaten
1/4 cup panko breadcrumbs
1/4 cup sliced green onions
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon honey
1 teaspoon oyster sauce
1/2 cup water
1/2 teaspoon cornstarch
1 teaspoon sesame seed
2 cups chopped mixed stir-fry vegetables, such as red bell pepper, carrots, snow peas, broccoli, and onions, or more to taste
2 cups cooked jasmine rice
RECIPE DIRECTION :
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.
