Sticky Asian Chicken Meatballs with Rice & Pineapple Slaw
A flavorful blend of sweet and savory, these sticky Asian chicken meatballs are pressure-cooked to tender perfection, then tossed in a sticky glaze and served with warm rice and pineapple slaw.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric with high pressure setting
- 1 Small saucepan for glaze
Ingredients
Main Ingredients
- 1 pound Ground chicken
- 0.5 cup Breadcrumbs
- 1 Egg
- 2 cloves Garlic minced
- 1 inch Ginger grated
- 2 tablespoons Soy sauce divided
- 1 tablespoon Hoisin sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Rice vinegar
- 1 teaspoon Sriracha optional
- 2 cups Cooked rice
- 1 cup Cabbage shredded, for slaw
- 0.5 cup Carrots shredded
- 0.25 cup Green onions chopped
- 0.5 cup Pineapple chunks
- 1 tablespoon Sesame seeds for garnish
Instructions
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, ginger, 1 tablespoon soy sauce, hoisin sauce, and sesame oil until just combined.
- Shape mixture into tablespoon-sized meatballs.
- Place meatballs into pressure cooker insert lined with parchment paper.
- Seal lid and cook on high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes, then quick release the remaining pressure.
- In a small pan, whisk together remaining soy sauce, honey, rice vinegar, and sriracha. Simmer for 5 minutes until thick.
- Add cooked meatballs to the glaze and toss gently to coat.
- Prepare pineapple slaw by combining cabbage, carrots, green onions, and pineapple in a bowl.
- Serve glazed meatballs over rice with pineapple slaw and sprinkle with sesame seeds.
Notes
Leftover meatballs keep tender for 3 days refrigerated. Pineapple slaw is best within 2 days. Freeze cooked meatballs with glaze for longer storage.