Description
These Sweet & Spicy Sesame Chicken Meatball Bowls feature tender chicken meatballs glazed with a sticky, flavorful sauce. Served over rice and topped with fresh veggies, this bowl is the perfect balance of sweet, savory, and spicy.
Ingredients
Units
Scale
- For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sweet & Spicy Sauce:
- 1/3 cup honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon sriracha (or more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- For Serving:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds (toasted, if desired)
Instructions
- Prepare the Meatballs:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Mix until just combined.
- Scoop out tablespoon-sized portions of the mixture and roll into balls. Place them on the prepared baking sheet.
- Cook the Meatballs:
- Bake the meatballs for 15–18 minutes, or until cooked through (internal temperature should reach 165°F/74°C).
- Make the Sauce:
- While the meatballs are baking, whisk together honey, soy sauce, rice vinegar, sriracha, and sesame oil in a small saucepan. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1–2 minutes, or until the sauce thickens slightly. Remove from heat.
- Glaze the Meatballs:
- Toss the cooked meatballs in the sweet and spicy sauce until fully coated.
- Assemble the Bowls:
- Divide the cooked rice among bowls. Top with glazed meatballs, shredded carrots, and sliced cucumbers. Garnish with green onions and sesame seeds.
Notes
- For a gluten-free option, use tamari instead of soy sauce and gluten-free breadcrumbs.
- Substitute ground turkey or pork if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.