Japanese Chicken Meatballs with Sesame and Sticky Soy Sauce
Ingredients
- —50 ml low-sodium soy sauce
- —½ tbsp white miso (unsweetened)
- —1 tbsp rice vinegar
- —½ tbsp sesame oil
- —½ tsp honey or a few drops of coconut nectar
- —1 tbsp white chia seeds
- —1 clove garlic, pressed
- —1 tbsp freshly grated ginger
- —½ small green chili, finely chopped
- —1 spring onion, finely sliced
- —½ tsp soy sauce (low-sodium, sugar-free)
- —1 zucchini, julienned
- —1 tsp sesame seeds (white or black)
- —A few coriander leaves
Instructions
Preheat the oven to 200 °C (390 °F).
Mix the ground chicken with chia seeds, garlic, ginger, chili, spring onion, and soy sauce.
Shape into small meatballs and place them on parchment paper.
Bake for 15 minutes, until golden brown and cooked through.
Meanwhile, combine the ingredients for the sticky soy sauce.
Pour the sauce over the meatballs and bake for another 5 minutes until they are glossy.
Briefly stir-fry the zucchini ribbons in a splash of sesame oil until tender-crisp.
Serve together in a bowl or deep plate. Sprinkle with sesame seeds and coriander.
Serving Tip
A light, Japanese comfort bowl with sticky sauce, spicy ginger, and fresh green zucchini. Serve in a dark bowl with some sauce drizzled over, finished with sesame seeds and coriander for a subtle Asian touch.
Storage Tip
Store the chicken meatballs and sauce separately for up to 2 days in the fridge. Reheat gently in a pan with a splash of water.