IN THE KIT
12 ozground chicken
1 ozginger/onion/garlic blend
6 ozjasmine rice
6 ozsriracha mayo
8 ozspicy sweet soy with chili flakes
4 ozpak choi
3 ozseasoned panko
2 ozred bell pepper
1 ozpickled brine
Salt & pepper
Kitchen Items Needed
Baking Sheet lined with parchment paper
¾ cup of water
Adjust rack to top position and preheat oven to 425º F;
Trim & halve cucumber lengthwise; thinly slice crosswise into half-moons;
Remove leaves from stem & finely chop cilantro;
Core & thinly slice red bell pepper;
Roughly chop pak choi.
Melt 1 tbsp butter (2 tbsps for 4 servings) in a small pot over medium-high heat. Add half the ginger/garlic blend for 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4), & a pinch of salt. Bring to a boil, then cover & reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, in a large bowl, combine chicken, panko, ponzu, pinch of salt & pepper. Form mixture into 10-12 meatballs (20-24 meatballs for 4). Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned & cooked through, 14-16 minutes.
Meanwhile, in a medium bowl, combine cucumber, carrots, half the cilantro, & pickle brine. Season with salt & pepper. Set aside.
In a medium skillet, heat rest of ginger blend with a drizzle of oil. Add pak choi & bell pepper, cooking for 3-5 minutes until crisp tender.
Add spicy sweet soy to a bowl. Once meatballs are done, carefully transfer to bowl with sauce; toss until meatballs are thoroughly coated & sauce is just warmed through.
Fluff rice with a fork; season with salt & pepper. Divide rice between bowls & top with meatballs, any remaining sauce from bowl, cooked veggies & pickled veggie salad. Drizzle with sriracha mayo. Garnish with cilantro & serve.