Asian Sesame Chicken Meatballs
Prep Time 20 minutes mins
Cook Time 15 minutes mins
1 hour hr
Total Time 1 hour hr 35 minutes mins
- 1 packed cup fresh bread crumbs made from sliced white sandwich bread
- 1 egg
- 16 ounces ground chicken (breast meat)
- 1 teaspoon Italian seasoning
- 6 tablespoons sunflower oil
- 14 ounce jar Oriental Wok (brand) Sesame Stir Fry Sauce.
- For rice bowl: cooked jasmine rice, chopped crunchy vegetables such as carrots, turnips, red and yellow bell pepper, English cucumbers and diced water chestnuts.
- Finely chopped green onion for garnish
In a large mixing bowl, combine bread crumbs, egg, ground chicken and Italian seasoning.
Roll 1 heaping tablespoon chicken meatball mixture into meatball shape. Place on a large plate. Repeat until all chicken meatball mixture is used, to make 18 meatballs.
Cover meatballs with plastic wrap. Place in refrigerator and refrigerate at least one hour.
When ready to cook meatballs, place sunflower oil in braiser pan.
Heat sunflower oil until just sizzling. Add half of the meatballs. Brown meatballs in braiser pan, about 2 minutes on each side. Remove the meatballs from the braiser pan and place the rest of the meatballs in the braiser pan. Brown the second batch of the meatballs. Add the meatballs from the plate into the braiser pan. Reduce heat, cover braiser pan and cook meatballs for 15 more minutes, until the internal temperature of the meatballs is 165 degrees Fahrenheit. Add the jar of sesame sauce. Stir to cover meatballs. Cover and keep warm until service.
To make rice bowls: (for each serving) Place a large scoop of rice on one side of a large soup bowl. Place 2 large spoonfuls of crunchy chopped vegetables next to the rice. Top with chicken meatballs and sesame sauce. Garnish with finely chopped green onion.
