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General Tso’s Chicken Meatballs & Rice

 1-pound ground chicken (half white and half dark meat for moistness)
 2 tablespoons minced ginger (or1 teaspoon dry ground)
 1/2 cup scallions, sliced
 1 teaspoon garlic powder
 1/4 cup panko bread crumbs
 1 egg
 Grape-seed or olive oil
For the Sauce:
 1/2 teaspoon sesame oil
 3 tablespoons rice wine vinegar (or another light vinegar, I used champagne vinegar)
 3 tablespoon soy sauce (I used tamari for gluten free)
 1/3 cup of water
 3 tablespoons honey (I used turbinado)
 1/4 cup scallions, sliced (save the green ends for garnish)
 1 red pepper, seeded and chopped finely
 1 teaspoon sesame seeds
 Cayenne pepper, to taste
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To make the sauce:

Put all ingredients except cayenne into a small sauce pan. Whisk and heat high until boiling. Simmer for 5 minutes until thickened. After cooling, add as much heat as you want with cayenne pepper. Place the lid and set aside until meatballs are finished.

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To make the meatballs:

Combine all ingredients in a bowl.

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