Chicken Meatballs in Apricot Sauce
with Peppers and Garlic-Butter Rice
These savoury, sweet and ever-so-slightly tangy apricot-soy sauce coated chicken meatballs deliver on all levels! Simple, delicious and nutritious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
Sweet Bell Pepper
White Cooking Wine
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, add chicken, panko, half the remaining garlic powder, half the soy sauce and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**
Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper. While veggies cook, combine apricot spread, vinegar, remaining soy sauce, remaining garlic powder, half the cornstarch (all for 4 ppl) and 1/4 cup water (dbl for 4 ppl) in another medium bowl.
Add cooking wine to the pan with veggies. Cook, stirring occasionally, until reduced slightly, 30 sec.Add sauce mixture. Bring to a simmer, stirring constantly, until sauce thickens slightly, 1 min.Add meatballs. Gently stir until meatballs are coated. Season with salt and pepper, to taste.Remove the pan from heat.
Add 2 tbsp butter (dbl for 4 ppl) to the pot with garlic rice, then fluff with a fork until melted. Divide garlic-butter rice between plates. Top rice with veggies and meatballs.