Description
Juicy chicken meatballs coated in a glossy sweet and sour sauce with bell peppers and pineapple, served over fluffy white rice and ready in just 30 minutes.
Ingredients
Scale
- 1 pound ground chicken
- 2 cups cooked white rice
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup fresh pineapple chunks
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup ketchup
- 3 tablespoons honey
- 1 tablespoon cornstarch mixed with water
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon black sesame seeds
Instructions
- Heat a large skillet over medium heat.
- In a bowl, gently mix ground chicken with garlic and ginger.
- Add olive oil to the skillet.
- Form chicken into meatballs and place into the hot skillet.
- Cook meatballs, turning occasionally, until browned and cooked through, then remove from the skillet.
- Add bell peppers, pineapple, soy sauce, rice vinegar, ketchup, and honey to the skillet and simmer gently.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Return meatballs to the skillet and toss to coat evenly.
- Serve over cooked white rice and garnish with cilantro and black sesame seeds.
Notes
- Do not overmix the chicken to keep meatballs tender.
- Add pineapple near the end to keep it juicy.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg