Ingredients

• 1 ground chicken
• 4 cloves garlic , minced
• 1 piece fresh ginger , peeled and minced
• 1/2 onion , finely minced
• 1 tablespoon light soy sauce
• 1 tablespoon sake
• 1 large egg , lightly beaten
• 0.25 cups panko breadcrumbs
• 0.25 cups green onions

Instructions

1. 1 Combine ground chicken, garlic, ginger, onion, 1 tablespoon light soy sauce, sake, egg, panko, and green onions in a bowl. Gently mix and form into 1-inch meatballs. Place shaped meatballs onto a parchment lined tray.
2. 2 For sauce, whisk together 2 teaspoons light soy sauce, dark soy sauce, honey, oyster sauce, water, and cornstarch in a bowl; set aside.
3. 3 Bring a large pot of water to a boil over high heat. Using a spider or slotted spoon, carefully lower chicken meatballs into boiling water - you may have to do this in batches. Cook until meatballs float to the top, 3 to 4 minutes. Remove meatballs with a spider or slotted spoon.
4. 4 Heat sesame oil in a wok. Add chicken meatballs, and cook until lightly browned, about 3 minutes. Pour sauce ingredients into the wok. Add the mixed vegetables, toss to mix. Cook until vegetables are crisp-tender, about 5 minutes.
5. 5 Place 1/2 cup cooked jasmine rice in each bowl or on each plate. Add cooked vegetables and chicken meatballs. Serve immediately.

Nutrition per serving