For the meatballs
12 oz. ground chicken
1 egg, beaten
1/2 cup Panko bread crumbs
1 garlic clove, minced
1 teaspoon onion powder
1 teaspoon ginger powder
1 tablespoon sesame oil
Sesame seeds
For the sauce:
1/4 cup soy sauce
1/3 cup hoisin sauce
1/3 cup teriyaki sauce
Juice of 1 orange
1 tablespoon Olive oil
Pinch Salt & Pepper
For the Lo Mein:
6 oz. Lo Mein Noodles
1 cup broccoli florets
2 carrots, julienned
2 tablespoons soy sauce
Water (how much will depend on your pan)
Instructions
Full recipe from : howtothisandthat.com
Combine ground chicken, egg, panko, garlic, onion powder, ginger, pinch of salt & pepper in a bowl. Mix well. Use hands to shape into 2" meatballs. Sprinkle with sesame seeds.
Heat a skillet over medium , drizzle with olive oil, add meatballs. Cook evenly on all sides for 15 minutes or until internal temperature reaches 165. Pour sesame oil evenly around the pan during the last few minutes of cooking.
Remove the meatballs, set aside. Reduce temperature to medium low.
Add lo mein noodles to the pan and cover with water, cook until al dente. Drain water.
Add sauce and veggie ingredients, to the skillet, mix well.
Cover and cook 5 minutes.
Place meatballs back in the pan. Cover and continue cooking on low just a few minutes until everything is heated through.
