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Spicy miso chicken meatballs on creamy orange-tinted rice in a speckled stoneware bowl, drizzled with sriracha and topped with chopped chives, with the pan of meatballs and rice behind.
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Spicy Miso Meatballs and Rice

Seared chicken meatballs and rice cooked together under one lid in a creamy, gently spicy miso sauce, finished with sriracha, chives and lime.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Asian Fusion
Servings: 4 people
Calories: 736kcal
Author: Emily Roz

Equipment

  • 1 large nonstick pan with a tight-fitting lid

Ingredients

For the chicken meatballs

  • 1.1 lb ground chicken 500g
  • 2 garlic cloves finely chopped
  • 1 tablespoon light soy sauce
  • 1 ½ teaspoon fish sauce
  • ½ teaspoon sugar
  • ½ cup chopped cilantro 10g
  • ¼ cup breadcrumbs plain dried or panko (40g)
  • Ground black pepper to taste
  • 1 ½ teaspoon vegetable oil plus a little extra for the sauce

For the spicy miso sauce and rice

  • 2 garlic cloves finely chopped
  • 1 ½ teaspoon white miso paste
  • 1 tablespoon sriracha plus more if you like it spicy
  • 1 tablespoon light soy sauce
  • 1 ¼ cups light cream or half-and-half 300ml
  • 1 ¼ cups chicken stock 300ml
  • 1 ½ cups uncooked long-grain white rice such as jasmine or basmati, 10.5 oz / 300g

To serve

  • Sriracha for drizzling (you can alternatively use sriracha mayo!)
  • Chives or cilantro finely sliced
  • Lime wedges

Instructions

  • In a large bowl, combine the ground chicken, garlic, soy sauce, fish sauce, sugar, cilantro, breadcrumbs and black pepper. Mix gently with one hand shaped like a claw until just combined. Don't overmix.
  • Lightly wet your hands and roll the mixture into about 20 meatballs, roughly 1 ½ inches across. Set aside on a plate.
  • Heat 1 ½ teaspoon vegetable oil over medium heat in a large nonstick pan that has a lid. Fry the meatballs for 3 minutes (don't move them around), flip, and fry for 2 minutes more, until they have a few golden patches but are still raw inside. Transfer to a plate.
  • In the same pan, add a little more oil, then the garlic, miso paste, sriracha and soy sauce. Fry, stirring, for about 1 minute until fragrant.
  • Pour in the cream and chicken stock and whisk until smooth.
  • Sprinkle in the rice and spread it evenly under the liquid. Nestle the meatballs in, seared side up. Bring to a boil, cover, reduce the heat to low and cook for 10 minutes. Don't lift the lid or stir.
  • Turn off the heat and leave covered for another 5 to 10 minutes. Serve drizzled with sriracha, topped with chives or cilantro, with lime wedges on the side. Also serve with ground black pepper and some flaky salt so that you can season your plate to your liking. Enjoy my friends!!

Notes

  • Don't stir or lift the lid once the rice is in!!
  • Light cream is sold as single cream in the UK. Half-and-half is the closest US swap.
  • Use long-grain white rice. Brown, short-grain and instant rice won't cook right with this liquid and timing.
  • Because we're using fish sauce, soy sauce and miso sauce, don't add any additional salt into the rice as those three ingredients are already very salty. Instead, serve up your meal with a little salt pot so individuals can season their own plate to their liking!
  • Keeps 3 days in the fridge. Reheat with a splash of stock or water.
  • Not suitable for freezing once cooked. Freeze the raw meatballs instead and thaw them overnight before searing.

Nutrition

Calories: 736kcal | Carbohydrates: 68g | Protein: 33g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 1110mg | Potassium: 942mg | Fiber: 1g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg