Quick & Juicy Hoisin Glazed Chicken Meatballs with Zucchini & Brown Rice + WW Personal Points
Author: 
Recipe type: Dinner, Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 24 oz Ground Chicken Breast
  • 3 Teaspoons of Olive Oil, Divided
  • 6 Cloves Garlic, Minced
  • 6 Scallions, Sliced (See Directions)
  • Ginger, 2" Piece, Peeled and Minced
  • ½ Cup of Whole Wheat Panko Crumbs
  • ½ Cup of Hoisin Sauce
  • ⅔ Cup of Soy Sauce
  • 1-2 Tablespoons of Sambel Oelek, Optional
  • Salt/Pepper to Taste
  • Vegetable Cooking Spray
  • 1.5 Cups of Long Grain Brown Rice
  • 4 Tsp of Black and White Sesame Seeds, Optional
  • 2 lb Zucchini, Quartered Lengthwise/Crosswise
Instructions
  1. In a large saucepan, heat 3 cups of water, pinch of salt and 1.5 cups of Long Grain Brown Rice to boiling. Once boiling, cover and reduce the heat to low. Cook for 20 minutes OR until all the water is absorbed and rice is soft. Fluff with fork and set aside.
  2. While rice is cooking, quarter the zucchini lengthwise, then crosswise into ¼" pieces.
  3. Peel and mince the garlic cloves and ginger.
  4. Cut root ends off the scallions. Then slice the white bottoms and green parts into ½" pieces (keep white and green parts separate).
  5. Spray a large nonstick frying pan with vegetable cooking spray and place over medium high heat. When pan is hot, add 1 teaspoon of olive oil. When the oil is distributed, add the white parts of the scallions, garlic and the ginger. Cook while stirring for 2-3 minutes or until everything is golden brown and fragrant. Transfer contents to a large bowl. Set pan aside for now.
  6. Into the bowl, add the ground chicken breast, breadcrumbs, ¼ cup of the Hoisin Sauce and ⅓ Cup of the Soy Sauce along with the Sambel Oelek, if using. Season with salt and pepper to taste. Mix until combined and form into 20 meatballs.
  7. Next add 2 teaspoons of olive oil into the used frying pan and place over medium heat until hot. Add in the meatballs. Cook for about 6 minutes or until browned on all sides. Transfer to a plate and cover to keep warm.
  8. Now add in the zucchini. Cook for about 3 minutes while stirring until browned. Add the meatballs back into the pan along with the remaining Hoisin and Soy Sauce along with ⅔ cup of water. Stir and cook for 5 minutes until meatballs are heated through and sauce is thicker. Season with salt and pepper to taste. Add in the black/white sesame seeds if using. Garnish with green tops of the scallions. Serve the meatballs over the rice with the rice and zucchini on the side.
  9. This makes 4 servings. Each serving is 5 meatballs. WW Personal Points range per (HUGE) serving is 6 PP to 15 PP. So, if you chose Chicken and Brown Rice as 0 Point Foods, each serving will be 6 PP. AND, you earn 2 PP back for the vegetables in the recipe) resulting in it being 4 PP per HUGE serving. If you did not chose Chicken or Brown Rice as 0 Point Foods, each serving will be 15 Points (Plus you earn 2 PP back for the vegetables in the recipe) resulting in it 13 PP per serving.
Recipe by Dee Dee Does at https://deedeedoes.com/quick-juicy-hoisin-glazed-chicken-meatballs-zucchini-brown-rice/