Better than Takeout - How to Make Honey Sesame Chicken Rice Bowl

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and healthier, while chicken thighs are more economical.

Turn the garlic, ginger, and onions into a paste with the mortar and pestle.

Mix ground chicken, bread crumbs, egg, garlic-ginger-onion paste, and salt in a bowl. Cover and refrigerate for about 30 minutes to marinate.

Take the ground chicken out of the fridge. Oil your hands to prevent sticking while shaping the meatballs. Shape the mixture into meatballs.

Heat some oil in a pan over medium-high heat.

Pan-fry the meatballs until golden brown and cooked through, about 3-4 minutes a side.

Mix the arrowroot starch and the water in a separate bowl to make the slurry.

Mix the chicken stock, honey, soy sauce, and rice vinegar in a measuring cup.

Once the meatballs are cooked, place on a plate and set aside. Turn down the heat to medium.

Pour the sauce ingredients over the cooked meatballs in the pan. Scrape the brown, crispy bits from the pan. Add the slurry and mix until it thickens.

Place the meatballs back in the pan and coat them evenly with the glaze.

Serve over rice and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens