Spicy & Sweet Ginger-Soy Chicken Meatballs & Rice is the recipe you didn't know you were waiting for- tender little meatballs made with ground chicken, ginger, garlic and green onion, cooked in a sweet and spicy sauce until perfectly done. They are fantastic. Using Swanson® Spicy Chicken Broth takes the guesswork out of making a sauce that has just the right amount of heat. You just need to add the sweet and savory elements, ketchup, honey and soy sauce, then reduce it to a delicious glaze. Serve the meatballs over rice cooked with more spicy broth for an easy weeknight dinner!
Step 1
Cook the rice according to the package directions, using 2 cups broth instead of water. While the rice is cooking, thoroughly mix the chicken, panko, egg, 6 tablespoons green onion, garlic, 1 tablespoon soy sauce and ginger in a bowl. Season with salt and pepper. Shape the chicken mixture firmly into 16 (1-inch) meatballs (wet your hands with cold water before shaping to prevent sticking).
Step 2
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until they are well browned on all sides (to prevent sticking, make sure the skillet and oil are hot before adding the meatballs). Remove the meatballs from the skillet.
Step 3
Add the remaining 2 cups broth, remaining 2 tablespoons soy sauce, ketchup and honey and heat over high heat to a boil. Cook for 4 minutes or until the sauce is reduced by one-third. Return the meatballs to the skillet and cook over medium-high heat, stirring often, until the meatballs are cooked through and glazed with the sauce. Sprinkle with the remaining 2 tablespoons green onion before serving. Serve with the rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
