Sesame Sweet and Sour Chicken Meatballs
with Buttery Rice
These savoury, sweet and sour chicken meatballs deliver on all flavour levels for the entire family! Get ready for a meal that's simple, delicious and nutritious!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
½ cup
Sweet and Sour Sauce
(Contains Soy, Wheat May contain Fish, Milk, Gluten, Sulphites, Sesame, Mustard, Wheat, Egg, Crustaceans)
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
¾ cup
Basmati Rice
1 tbsp
Sesame Oil
(Contains Sesame)
7.5 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add rice, half the stock powder, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, add chicken, panko, half the soy sauce, half the sesame oil, remaining stock powder and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Transfer to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim snow peas.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, combine sweet and sour sauce and remaining sesame oil in a large bowl. Season with a salt and pepper, to taste.
- When hot, add 1/2 tbsp (1 tbsp) oil to the pan, then peppers and snow peas. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Drizzle remaining soy sauce over pan, then season with pepper, to taste.
- Remove from heat.
- When done, transfer meatballs to the bowl with sauce. Gently toss meatballs to coat.
- Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Divide buttery rice between plates.
- Top rice with veggies, then meatballs. Spoon sauce from the bowl over top.