Sticky Ginger Sesame Chicken Meatballs with Coconut Rice

difficulty

Beginner

Servings

4 servings

Prep time

20 min

Cooking time

25 min

Calories

620 kcal

This recipe will always have a special place in my heart because it was one of my dad’s absolute favorites. Whenever I made these sticky ginger sesame chicken meatballs, he would always go back for seconds, and sometimes even thirds. There’s just something about the combination of juicy meatballs, sweet and savory glaze, and fluffy coconut rice that makes it impossible to resist.

Why You’ll Love This Recipe

If you love meals that balance sweet, savory, and fresh flavors, this recipe is for you. The sticky ginger sesame glaze coats every meatball with a rich, irresistible flavor, while the coconut rice adds a creamy, comforting base. Fresh cucumber, edamame, and herbs keep everything bright and balanced, creating a dinner that feels both satisfying and surprisingly light. It’s easy enough for a weeknight, impressive enough for guests, and one of those recipes you’ll find yourself craving again and again.

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Ingredients

• Chicken Meatballs:
• 500 g ground chicken
• 1 egg
• 40 g panko breadcrumbs
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• Salt and pepper
• Sticky Sauce:
• 4 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp grated ginger
• Coconut Rice:
• 250 g jasmine rice
• 250 ml coconut milk
• 250 ml water
• Pinch of salt
• Toppings:
• Sliced cucumber
• Edamame
• Green onions
• Sesame seeds
• Fresh cilantro

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Instructions

1. Mix the meatball ingredients and roll into meatballs.
2. Bake at 220°C (425°F) for 15–18 minutes.
3. Simmer the sauce ingredients until slightly thickened.
4. Toss the baked meatballs in the sticky sauce.
5. Cook the rice with the coconut milk, water, and salt.
6. Divide the rice between bowls.
7. Top with the meatballs, cucumber, and edamame.
8. Finish with green onions, sesame seeds, and cilantro.

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Nutrition per serving

• Protein: ~36 g
• Fat: ~28 g
• Carbohydrates : ~52 g
• Fiber: ~5 g

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Make Ahead & Meal Prep

This recipe is perfect for meal prep because the meatballs, rice, and toppings all store well and reheat beautifully. I often made a batch ahead of time so my dad could take it to work for lunch during the week. He loved meals that were filling, packed with flavor, and easy to reheat, and this one quickly became a favorite.

Store the meatballs and coconut rice in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of water to the rice to keep it fluffy and moist. The fresh toppings are best added just before serving, making every meal taste as fresh and delicious as the day it was made.

Tips From A Souschef

• Don’t overmix the meatball mixture, this keeps the meatballs tender and juicy.
• I like to chill the meatballs for 15–20 minutes before baking so they hold their shape better.
• Cook the rice a little ahead of time and let it rest before fluffing for the best texture.
• If the glaze becomes too thick, add a splash of water while warming it.
• I always save a little extra glaze for serving, it makes the bowls even more flavorful.
• Add the cucumber, herbs, and sesame seeds just before serving to keep everything fresh and crisp.

Substitutions

• Ground Chicken → Ground turkey works just as well and stays tender.
• Jasmine Rice → Basmati rice, long-grain rice, or even quinoa can be used.
• Coconut Milk → Use regular milk, light coconut milk, or chicken broth for a lighter option.
• Honey → Maple syrup or brown sugar can be used for a similar sweetness.
• Soy Sauce → Tamari or coconut aminos work well as alternatives.
• Edamame → Sugar snap peas, steamed broccoli, or green beans are great substitutes.
• Cucumber → Shredded carrots or sliced radishes add a similar fresh crunch.
• Cilantro → Fresh parsley or basil can be used if you’re not a fan of cilantro.
• Panko Breadcrumbs → Regular breadcrumbs or crushed crackers work in the meatballs.
• Sesame Oil → A small drizzle of olive oil can be used, though the sesame flavor will be milder.

FAQ

Recipe by vino

I love this recipe because it brings back so many good memories. It started as a simple meal-prep idea so my dad would have something delicious to take to work, but it quickly became one of his most requested lunches. Seeing how much he enjoyed it made me come back to this recipe again and again.

Beyond the memories, it’s simply a great meal. The sticky ginger sesame glaze, creamy coconut rice, and fresh toppings create the perfect balance of flavors and textures. It’s comforting, satisfying, and one of those recipes I never seem to get tired of making.

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