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Sweet & Spicy Sesame Chicken Meatball Bowls Recipe

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4.1 from 59 reviews

These Sweet & Spicy Sesame Chicken Meatball Bowls combine tender, juicy chicken meatballs with a flavorful ginger sesame sauce and perfectly charred broccoli. Served over coconut or brown rice and garnished with scallions, cilantro, and roasted peanuts, this dish offers a delightful balance of sweet, spicy, and savory flavors in an easy skillet-cooked meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Sweet and Spicy Ginger Sesame Sauce:

  • ¼ cup soy sauce
  • ½ cup water
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon red chili paste (such as sambal oelek)
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 teaspoon arrowroot starch (or cornstarch)

For the Meatballs:

  • 1 tablespoon toasted sesame oil
  • 1 pound lean ground chicken (or ground turkey)
  • 1 egg
  • ½ cup panko or gluten free breadcrumbs
  • 2 green onions, finely diced (about ¼ cup)
  • ½ cup finely diced cilantro
  • 2 cloves garlic, minced
  • ½ tablespoon fresh grated ginger
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste

For the Broccoli:

  • 1 tablespoon toasted sesame oil
  • 3-4 cups broccoli florets

For Serving:

  • Coconut rice or brown rice
  • Scallions
  • Cilantro
  • Chopped roasted peanuts

Instructions

  1. Prepare the Sauce: In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, grated ginger, minced garlic, brown sugar, and arrowroot starch until smooth. Set aside.
  2. Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, green onions, cilantro, garlic, ginger, cayenne, salt, and black pepper. Use clean hands to mix thoroughly and form the mixture into 16 golf ball-sized meatballs.
  3. Cook Meatballs: Heat 1 tablespoon toasted sesame oil in a large deep skillet over medium-high heat. Add meatballs in batches without overcrowding and brown on all sides. Cook until an internal thermometer reads 165°F, about 10-12 minutes total. Transfer cooked meatballs to a plate and keep warm.
  4. Cook Broccoli: Wipe the skillet clean, then heat 1 tablespoon toasted sesame oil. Add broccoli florets and cook, stirring frequently, for 6-8 minutes until broccoli is tender yet crisp and slightly charred in spots.
  5. Combine and Simmer: Return meatballs to the pan with broccoli. Pour the prepared sauce over and simmer on low heat for 2-5 minutes until the sauce thickens slightly and coats the meatballs and broccoli.
  6. Serve: Serve the meatballs and broccoli over coconut or brown rice. Garnish with scallions, fresh cilantro, and chopped roasted peanuts as desired.

Notes

  • Ground turkey can be used instead of chicken for meatballs.
  • Use gluten free breadcrumbs to keep the recipe gluten free.
  • Adjust the amount of red chili paste and cayenne pepper for your preferred spice level.
  • Arrowroot starch can be substituted with cornstarch if unavailable.
  • Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
  • This dish can be easily doubled for meal prep or feeding a larger crowd.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat

Find it online: https://allyumcooks.com/sweet-and-spicy-sesame-chicken-meatball-bowls-recipe/