An Italian-inspired meat dish gets umami-fied with Asian ingredients. A fusion of garlic, ginger, NOMU Oriental Rub & chicken mince is rolled into flavourbombs, pan fried, and coated in a special UCOOK oriental sauce. Served with fluffy basmati rice, charred broccoli, and garnishings of toasted sesame seeds & chilli flakes.
Sticky Ginger Sesame Chicken Meatballs
Sticky Ginger Sesame Chicken Meatballs
with charred broccoli florets
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Broccoli Florets
- Chicken
- Dried Chilli Flakes
- Free-Range Chicken Mince
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- NOMU Oriental Rub
- Oriental Sauce
- Spring Onion
- Spring Onions
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Butter (optional)
RICE, RICE, BABY
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.
ASIAN AROMAS
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 50ml of water. Simmer until slightly reduced, 3-4 minutes. Remove from the heat.
SET THE TABLE
Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.
White Basmati Rice - 100ml
White Sesame Seeds - 5ml
Free-range Chicken Mince - 150g
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
NOMU Oriental Rub - 10ml
Broccoli Florets - 150g
Oriental Sauce - 80ml
Dried Chilli Flakes - 5ml
RICE, RICE, BABY
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.
ASIAN AROMAS
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 100ml of water. Simmer until slightly reduced, 3-4 minutes. Remove from the heat.
SET THE TABLE
Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.
White Basmati Rice - 200ml
White Sesame Seeds - 10ml
Free-range Chicken Mince - 300g
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
NOMU Oriental Rub - 20ml
Broccoli Florets - 300g
Oriental Sauce - 160ml
Dried Chilli Flakes - 10ml
RICE, RICE, BABY
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 6-8 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.
ASIAN AROMAS
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 150ml of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.
SET THE TABLE
Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.
White Basmati Rice - 300ml
White Sesame Seeds - 15ml
Free-range Chicken Mince - 450g
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
NOMU Oriental Rub - 30ml
Broccoli Florets - 450g
Oriental Sauce - 240ml
Dried Chilli Flakes - 15ml
RICE, RICE, BABY
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the spring onion whites, the grated garlic, the grated ginger, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 6-8 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until al dente, 1-2 minutes. Remove from the pan and season.
ASIAN AROMAS
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Add the oriental sauce and 200ml of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.
SET THE TABLE
Make a bed of the fluffy rice. Top with the charred broccoli, the sticky ginger meatballs and all the pan juices. Garnish with the chilli flakes (to taste), the toasted seeds, and the spring onion greens.
White Basmati Rice - 400ml
White Sesame Seeds - 20ml
Free-range Chicken Mince - 600g
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
NOMU Oriental Rub - 40ml
Broccoli Florets - 600g
Oriental Sauce - 320ml
Dried Chilli Flakes - 20ml
Woolies Products in this dish
