Boulettes de dinde du général Tao

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, combine turkey, breadcrumbs, remaining ginger and ¼ tsp salt (dbl for 4ppl) in a medium bowl. Season with pepper. With damp hands, roll turkey mixture into equal 1½-inch sized meatballs. (NOTE: you should have 8 for 2ppl or 16 for 4ppl.) Transfer meatballs to one side of a foil-lined baking sheet. On the other side of sheet, toss beans and snap peas with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Bake in middle of oven, until meatballs are cooked through, 12-14 min.** (NOTE: For 4 ppl, use 2 foil-lined baking sheets. Bake in top and middle of oven, rotating sheets halfway through cooking.)

While meatballs and veggies bake, heat a large non-stick pan over medium heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from the heat and transfer sesame seeds to a plate.

Whisk together hoisin-soy sauce, sweet chili sauce, cornstarch, 3/4 cups water and 1 tsp chili garlic sauce (dbl both for 4ppl) in another medium bowl. (NOTE: Reference Heat Guide). Set aside. Heat the same pan over medium heat. When hot, add sauce mixture. Cook, stirring often until slightly thickened, 2-3 min. Add meatballs to pan with sauce, tossing to combine.