Name: Spicy Chicken Meatball Rice Bowls with Zesty Pickles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: For the Quick Pickled Vegetables; 1/2 red bell pepper, thinly sliced; 1/2 green bell pepper, thinly sliced; 1 medium carrot, cut into thin 3-inch strips; 1/4 red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/4 cup water; 2 tablespoons distilled white vinegar; 1/2 teaspoon kosher salt; 1 to 2 garlic cloves, smashed; For the Spicy Mayo; 1/2 cup mayonnaise; 1 tablespoon garlic chili sauce; For the Chicken Meatballs; 1 pound ground chicken; 1 tablespoon minced fresh cilantro; 1/4 cup minced green onions (white parts only); 2 teaspoons minced garlic; 1/2 teaspoon fish sauce; 1 to 2 teaspoons garlic chili sauce; 1 tablespoon soy sauce; 1 tablespoon finely minced fresh lemongrass; 1/4 cup plain breadcrumbs; 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 tablespoon vegetable oil; For the Bowls; 4 cups cooked white rice; 2 cups thinly sliced English cucumber; 2 tablespoons toasted sesame seeds

Description

Spicy Chicken Meatball Rice Bowls with Pickled Vegetables combine juicy lemongrass chicken meatballs, tangy quick pickles, fluffy rice, and creamy spicy mayo for a bold, satisfying dinner.

Ingredients

Scale

For the Quick Pickled Vegetables
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 medium carrot, cut into thin 3-inch strips
1/4 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons distilled white vinegar
1/2 teaspoon kosher salt
1 to 2 garlic cloves, smashed
For the Spicy Mayo
1/2 cup mayonnaise
1 tablespoon garlic chili sauce
For the Chicken Meatballs
1 pound ground chicken
1 tablespoon minced fresh cilantro
1/4 cup minced green onions (white parts only)
2 teaspoons minced garlic
1/2 teaspoon fish sauce
1 to 2 teaspoons garlic chili sauce
1 tablespoon soy sauce
1 tablespoon finely minced fresh lemongrass
1/4 cup plain breadcrumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil
For the Bowls
4 cups cooked white rice
2 cups thinly sliced English cucumber
2 tablespoons toasted sesame seeds
Fresh cilantro, chopped
Lime wedges for serving

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Instructions

Place sliced bell peppers, carrot, and red onion in a heat-safe bowl or jar.
In a saucepan, combine apple cider vinegar, water, white vinegar, salt, and smashed garlic. Bring to a gentle simmer.
Pour hot liquid over vegetables and let sit at room temperature.
Stir mayonnaise and garlic chili sauce together until smooth to make spicy mayo.
In a bowl, combine ground chicken, cilantro, green onions, garlic, fish sauce, chili sauce, soy sauce, lemongrass, breadcrumbs, salt, and pepper.
Shape mixture into meatballs about 1 1/2 tablespoons each.
Heat oil in skillet over medium-high heat and cook meatballs 10–12 minutes until browned and 165°F internally.
Divide rice into bowls and top with meatballs, cucumbers, and drained pickled vegetables.
Drizzle with spicy mayo, sprinkle sesame seeds and cilantro, and serve with lime wedges.

Notes

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-fry
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg