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Spicy Chicken Meatball Bowl

Spicy Chicken Meatball Rice Noodle Bowl

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Asian




1 pound ground chicken

1/2 cup panko crumbs

1 egg

1 clove garlic minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons avocado oil


1 cup snow peas, sliced lengthwise


1 tablespoon avocado oil

1 tablespoon fresh ginger minced

1 clove garlic minced

1 tablespoon Sriracha sauce

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup honey

8 ounces brown rice noodles

2 green onions thinly sliced for garnish



In a large bowl, combine the ground chicken, panko, egg, garlic, salt, and pepper. 

Using an ice cream scoop, scoop meat mixture into a ball and put it on a large plate. The size of your scop will determine the number of meatballs.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Cook meatballs until browned on all sides and cooked through; 6-8 minutes. Remove meatballs from pan to a clean bowl or plate and set aside.

Vegetables and Sauce

Using the meatball skillet over medium-high, add 1/2 tablespoon of oil and stir fry the snow peas until tender-crisp (about 3-4 minutes). Remove to the plate with the meatballs.

Reduce heat to medium add a 1/2 tablespoon more oil, the ginger and garlic and cook until fragrant, about 1 minute. Stir in the sriracha sauce, soy sauce, honey, and rice vinegar. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes until slightly thickened. 


While the sauce is cooking, prepare rice noodles according to package directions. 

Add the meatballs back to the pan, stirring to coat with sauce. Serve the meatballs and vegetables on top of the rice noodles. Drizzle with extra sauce and sprinkle with green onions.

Keywords: ground chicken, snow peas, garlic, ginger, sriracha sauce, rice wine vinegar, honey, brown rice noodles, green onions