Ginger-Garlic Chicken Meatball Rice Bowls

1. 1

   In a bowl, combine ground chicken, garlic, ginger, onion, 1 tablespoon light soy sauce, sake, egg, panko, and green onions. Gently mix, shape into 1-inch meatballs, and place the meatballs on a parchment-lined tray.

2. 2

   For the sauce, whisk together 2 teaspoons light soy sauce, dark soy sauce, honey, oyster sauce, water, and cornstarch in a bowl; set aside.

3. 3

   Bring a large pot of water to a boil over high heat. Using a spider or slotted spoon, carefully lower the chicken meatballs into the boiling water, working in batches if needed. Cook until the meatballs float to the top, 3 to 4 minutes, then remove them with a spider or slotted spoon.

4. 4

   Heat sesame oil in a wok. Add the chicken meatballs and cook until lightly browned, about 3 minutes. Pour the sauce into the wok. Add the mixed vegetables and toss to combine. Cook until the vegetables are crisp-tender, about 5 minutes.

5. 5

   Place 1/2 cup cooked jasmine rice in each bowl or on each plate. Add the cooked vegetables and chicken meatballs. Serve immediately.

• Calories 727.61 kcal High
• Protein 36.91 g Good Source
• Carbs 121.26 g Moderate
• Total Fat 7.82 g Moderate
• Saturated Fat 2.3 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 149.88 mg High
• Sodium 493.32 mg High
• Fiber 6.86 g Good Source
• Sugar 10.31 g High
• Added Sugar 1.79 g Low Source
• Calcium 62.77 mg Low Source
• Iron 2.81 mg Moderate
• Potassium 316.29 mg Low Source
• Vitamin A 241.37 mcg_rae Good Source
• Vitamin C 9.48 mg Moderate
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷