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Description
A high-protein meal featuring tender chicken meatballs coated in a homemade sweet chili sauce, served over jasmine rice with sautéed shredded carrots and cabbage, garnished with green onions and peanuts.
Ingredients
- 1 pound ground chicken
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ¼ cup water
- ¼ cup rice vinegar
- ¼ cup honey
- 1 tablespoon tapioca starch (or cornstarch)
- 1 teaspoon soy sauce (or tamari/coconut aminos)
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon minced garlic
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 2 cups shredded green cabbage
- 1 teaspoon salt
- 1 tablespoon avocado oil (or other cooking oil)
- Chopped green onions (for garnish)
- Crushed peanuts (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the ground chicken, egg, panko breadcrumbs, garlic powder, salt, and ground ginger for the meatballs. Mix gently until just combined. Using a small scoop, form 1- to 1½-inch meatballs and arrange them on a parchment-lined baking sheet.
- Bake the meatballs for 15 minutes, or until cooked through to an internal temperature of 165°F (74°C).
- While the meatballs bake, prepare the sweet chili sauce. In a saucepan, whisk together the water, rice vinegar, honey, tapioca starch, soy sauce, crushed red pepper, and minced garlic. Heat over medium-low heat, whisking occasionally, until the sauce thickens slightly and comes to a simmer. Reserve about ¼ cup of the sauce for drizzling.
- In a large skillet, heat the avocado oil over medium-high heat. Add the shredded carrots, shredded green cabbage, and 1 teaspoon of salt. Sauté for 5-7 minutes, or until the vegetables begin to soften.
- Once the meatballs are baked, remove them from the oven. Brush or toss them gently with the majority of the sweet chili sauce to coat. For extra crispiness, you can broil them for 3-4 minutes, watching carefully to prevent burning, until they are lightly browned and caramelized.
- To assemble the bowls, divide the cooked jasmine rice, sautéed vegetables, and sweet chili chicken meatballs among serving bowls. Drizzle with the reserved sweet chili sauce.
- Garnish with chopped green onions and crushed peanuts before serving.