Step 1

In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, ginger, garlic, brown sugar and arrowroot (or corn) starch.

Step 2

In a large bowl, add the ground chicken, egg, breadcrumbs, green onion, cilantro, garlic, ginger, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Step 3

Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides and cook until done and the meat thermometer reads 165 degrees F. This should take about 10-12 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done cooking, transfer them to a plate and set aside. Keep the heat in the pan.

Step 4

Wipe the skillet clean and add in 1 tablespoon sesame oil. Next add in broccoli florets, and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places. Yum!

Step 5

Add chicken meatballs back to the pan with the broccoli and pour the sauce over, simmer on low until the sauce thickens slightly, about 2-5 minutes.

Step 6

Serve over rice of choice (we love my coconut rice!) and top with scallions, cilantro and chopped peanuts if desired.