Sticky Sesame Chicken Meatballs with Rice
These Sticky Sesame Chicken Meatballs with Rice are juicy, flavorful, and coated in a sweet, savory glaze — a perfect weeknight dinner everyone will love!
Equipment
- Mixing Bowl
- Large Skillet or Frying Pan
- Measuring cups and spoons
- Spatula or tongs
- Rice cooker or pot
Ingredients
- 1 pound ground chicken lean and tender
- 1/4 cup breadcrumbs helps bind the meatballs together
- 1/4 cup green onions chopped, adds freshness and mild onion flavor
- 1 egg acts as a binder to hold the meatballs
- 2 tablespoons soy sauce salty, savory base for the meatballs and sauce
- 1 tablespoon sesame oil toasty flavor essential for a sesame dish
- 1 tablespoon ginger minced, adds a zingy, aromatic kick
- 2 cloves garlic minced, pungent and flavorful foundation
- 1 tablespoon honey sweetness that balances the soy and garlic
- 1 tablespoon sesame seeds for crunch and nuttiness
- salt and pepper to taste, seasoning essentials
- 2 cups cooked rice the perfect base to soak up all the sauce
- 1 tablespoon vegetable oil for cooking the meatballs
- additional green onions for garnish, bright and fresh finishing touch
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped green onions, egg, 1 tablespoon soy sauce, minced ginger, minced garlic, salt, and pepper. Mix gently until evenly incorporated without overworking the meat.
- Form the mixture into bite-sized meatballs, about 1 to 1.5 inches in diameter, yielding around 16 to 18 meatballs.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook the meatballs in a single layer for 5-7 minutes, turning occasionally until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon honey. Stir and simmer for 1-2 minutes until slightly thickened. Toss meatballs back in to coat evenly with the sticky glaze.
- Serve the meatballs over warm cooked rice. Sprinkle with sesame seeds and additional chopped green onions for garnish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently to retain moisture and avoid drying out the meatballs.
- Freeze cooked meatballs separately for up to 3 months; thaw overnight before reheating.