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These easy chicken meatballs get a vibrant Asian-inspired boost from a coating of our sweet, spiced sauce—fragrant with cumin and tingly Sichuan peppercorn. A simple bed of jasmine rice is perfect for soaking up all the delicious flavors.

Ethan Mick

with Bok Choy & Sweet Peppers

Chinese Chicken Meatballs

Ground Chicken

Jasmine Rice

Baby Bok Choy

Sweet Peppers

Panko Breadcrumbs

Cumin & Sichuan Peppercorn Sauce

Soy Glaze

Ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the **peppers**; remove and discard the cores. Thinly slice crosswise into rings. Cut off and discard the root end of the **bok choy**; roughly chop. In a bowl, combine the **peppercorn sauce**, **soy glaze**, and **3 tablespoons of water**.

Prepare the ingredients & make the sauce:

In a medium saucepan, combine the **rice**, **a big pinch of salt**, and **1 cup of water**; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, in a bowl, combine the **chicken** and **breadcrumbs**; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 8 to 10 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the meatballs:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the **sliced peppers**; season wth salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the **chopped bok choy**; cook, stirring occasionally, 2 to 3 minutes, or until softened.

Cook the vegetables:

Add the **cooked meatballs** and **sauce** to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the **cooked rice** topped with the **finished meatballs**, **vegetables**, **and** **sauce**. Enjoy!