Informations supplémentaires
30 min.
|
609 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the brown rice. Place in a pot and cover with 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 18-20 minutes or until the rice has absorbed all of the water and is cooked.
2. Setup
Chop the garlic, the ginger and the green onions. Cut the broccoli into pieces.
3. Cook the chicken meatballs
In a bowl, mix the ground chicken with the eggs and the panko. Add salt and pepper. Form 3-4 meatballs per person. If the mixture it too sticky, add a little oil to your hands when forming the meatballs. In a pan over medium-high heat, add a drizzle of olive oil. Add the meatballs and cook for 3-4 minutes on each side. Lower the heat, cover and cook another 3-4 minutes. Once the meatballs are cooked, remove and set aside.
4. Cook the broccoli
In the same pan, add the broccoli and cook for 3-4 minutes. Season with salt and pepper.
5. Assemble
In a bowl, combine the garlic, the ginger, the soy sauce, the maple syrup, the sriracha sauce (to taste), 1 2P | 1.5 3P tbsp. of vinegar and 1 2P | 1.5 3P tbsp. of water. Add the mix to pan and bring it to a boil. Return the chicken meatballs to the pan and coat them well in the sauce. Cook 1-2 minutes or until the sauce has slightly thickened.
6. Plate your dish
Serve the chicken meatballs with the rice. Garnish with the green onions. Bon appétit!
280gGround chicken
1unitGinger
120gPanko Breadcrumbs
27gSoy Sauce
1unitGarlic Clove(s)
1unitBroccoli
2unitGreen Onion(s)
40mlMaple Syrup
140gBrown Rice
15mlSriracha
What you need
Pot, Pan, Bowl.
609 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
18g
28%
cholesterol
169mg
56%
fiber
7g
28%
protein
40g
saturated
4g
20%
sodium
1226mg
51%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg