Description
Discover how to make Sticky Honey Lime Chicken Meatballs with Cilantro Rice Pilaf. This flavorful recipe is sure to impress your taste buds!
Ingredients
- 1 lb (454 g) ground chicken
- 1/2 cup (120 ml) panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup (60 ml) chopped cilantro
- Zest of 1 lime
- Salt & pepper to taste
- 1 tbsp (15 ml) vegetable oil (for pan)
- 1/3 cup (80 ml) honey
- 2 tbsp (30 ml) soy sauce
- Juice of 2 limes
- 1 tbsp (15 ml) sriracha (optional )
- 1 tsp (5 ml) cornstarch + 1 tbsp (15 ml) water (slurry)
- 1 cup (240 ml) jasmine or basmati rice
- 2 cup (480 ml) s chicken broth or water
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) chopped cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- In a mixing bowl, combine the chicken mince, panko, egg, minced garlic, lime zest, chopped cilantro, and season with salt and pepper. Mix gently with hands or a spatula until everything is just blended, being careful not to overmix to maintain tenderness.
- Shape the mixture into roughly 16–18 small meatballs, each about 1.5 inches in size. Arrange them on a plate or tray for later.
- Warm 1 tablespoon of oil in a large frying pan over medium heat. Once heated, place the meatballs in a single layer (working in batches if necessary). Cook each side to a golden brown and ensure they are cooked through, taking about 8–10 minutes in total, turning them occasionally. Once done, take the meatballs out of the pan and set them aside.
- Using the same pan, lower the heat slightly and add honey, soy sauce, lime juice, and sriracha (if using). Mix well and let it simmer gently.
- In a small dish, combine the cornstarch with water to create a slurry. Add this to the sauce and stir until it thickens and turns sticky, approximately 1–2 minutes.
- Place the browned meatballs back into the pan and toss them in the sticky honey lime mixture until they are well coated. Let them caramelize briefly for enhanced flavor and texture. Keep them warm while preparing the rice.
- Rinse the rice until the water is clear. In a medium saucepan, bring chicken broth (or water), olive oil, and a pinch of salt to a boil.
- Add the rice, lower the heat to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Remove from the heat and allow it to rest for 5 minutes.
- Use a fork to fluff up the rice, then mix in fresh lime juice and chopped cilantro. Taste and adjust the salt if necessary.
- On each plate, serve a generous helping of cilantro rice. Top it with 3–4 meatballs and pour any remaining glaze from the pan over them. Add additional cilantro and lime wedges for garnish if you like.
Notes
- Add a hint of lime zest to the cilantro rice for an extra burst of flavor.
- Adjust the sriracha in the honey lime sauce for a spicier taste.
- Save time by using pre-cooked rice and simply mixing in lime juice and cilantro for a quick side dish.
