Sweet & Spicy Sesame Chicken Meatball Bowls Recipe
These Sweet & Spicy Sesame Chicken Meatball Bowls feature tender, protein-packed chicken meatballs glazed in a flavorful sweet and spicy ginger sesame sauce, paired with crispy, charred broccoli. Served over your choice of coconut rice, brown rice, or quinoa, this Asian-inspired dish offers a perfect balance of savory, sweet, and heat for a satisfying weeknight dinner or lunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
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
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 2 tablespoons brown sugar (or coconut sugar)
- 1 teaspoon arrowroot starch (or cornstarch)
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
Broccoli:
- 1 tablespoon toasted sesame oil
- 3–4 cups broccoli florets
For Serving:
- Coconut rice or brown rice
- Scallions
- Cilantro
- Chopped roasted peanuts
Instructions
- 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 to allow flavors to meld.
- Make the meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, diced green onions, cilantro, garlic, grated ginger, cayenne pepper, salt, and freshly ground black pepper. Use clean hands to thoroughly mix and then form into 16 evenly sized golf ball meatballs.
- Cook the meatballs: Heat a large deep skillet over medium-high heat and add 1 tablespoon toasted sesame oil. Add the meatballs, avoiding overcrowding, and brown on all sides. Continue cooking until the meatballs reach an internal temperature of 165°F, about 10-12 minutes total. Transfer cooked meatballs to a plate and set aside. Keep the skillet warm.
- Cook the broccoli: Wipe the skillet clean, add 1 tablespoon toasted sesame oil, then add the broccoli florets. Cook over medium-high heat, stirring frequently, for 6-8 minutes until broccoli is slightly tender but still crisp, with some charred and golden crispy spots.
- Combine meatballs, broccoli, and sauce: Return the cooked meatballs to the pan with the broccoli. Pour the prepared sauce over the top and simmer on low heat for 2-5 minutes until the sauce thickens slightly and coats the ingredients.
- Serve: Spoon the meatball and broccoli mixture over coconut rice, brown rice, or quinoa. Garnish with scallions, cilantro, and chopped roasted peanuts as desired. Enjoy your flavorful sesame chicken meatball bowls!
Notes
- To prevent ground chicken or turkey from sticking to your hands when forming meatballs, wet your hands, lightly coat with cooking spray, or oil your hands before shaping.
- For a paleo or gluten-free version, substitute 2-3 tablespoons coconut flour for the breadcrumbs.
- If you prefer more sauce, double the sauce ingredients. Be mindful to keep the heat low during simmering to prevent the sauce from evaporating too quickly.
