Honey Garlic Chicken Meatball Rice Bowls

• 1 lb ground chicken
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 2 cups cooked white rice
• 2 tbsp olive oil
• 3 tbsp honey
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• Green onions, chopped for garnish

Steps

1. 1 In a large bowl, combine ground chicken, 2 minced garlic cloves, breadcrumbs, Parmesan, egg, 2 tbsp honey, soy sauce, sesame oil, and black pepper. Mix gently until just combined.
2. 2 Form the mixture into 1-inch meatballs. Set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned and cooked through, about 8-10 minutes, turning occasionally.
4. 4 In a small bowl, whisk together 3 tbsp honey, 2 minced garlic cloves, soy sauce, and rice vinegar. Pour over cooked meatballs, simmer for 2 minutes.
5. 5 Divide cooked rice into four bowls. Top each with meatballs and drizzle with sauce from the skillet.
6. 6 Garnish with chopped green onions before serving.

Equipment

• Large bowl
• Skillet
• Spatula
• Measuring cups and spoons

Variations

• Add diced bell peppers or mushrooms to the meatballs for extra veggies.

Substitutions

• Substitute ground chicken with ground turkey for a leaner option.

Pairings

• Pairs well with a crisp cucumber salad or pickled ginger on the side.

Nutrition

Tips

• For extra flavor, marinate the meatballs for 30 minutes before cooking.
• Make sure not to overmix the meatball mixture to keep them tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep moist.

Freezing: Freeze meatballs separately before storing in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a sauce.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad for a complete meal.

FAQ