Chinese Soy Chicken Meatballs with Bok Choy

Name: Chinese Soy Chicken Meatballs with Bok Choy
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb (570 g) ground chicken (93/7 lean-to-fat ratio preferred); ¼ cup (30 g) panko breadcrumbs; 1 large egg, lightly beaten; 1½ tablespoon (22 ml) soy sauce; 1 tablespoon (7 g) fresh ginger, minced; 2 garlic cloves, minced; ½ teaspoon (2½ ml) toasted sesame oil; ¼ teaspoon (1.3 ml) white pepper; ½ teaspoon (2½ ml) kosher salt; 2 tablespoon (30 ml) vegetable oil or peanut oil; 1 lb (454 g) baby bok choy, halved lengthwise, rinsed and patted dry; 3 tablespoon (45 ml) soy sauce; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon (5 ml) toasted sesame oil; ½ teaspoon (3 g) honey; 1 garlic clove, minced; ½ teaspoon (2 g) fresh ginger, minced; 2 scallions, sliced thin on the bias (optional); 1 tablespoon (10 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Pan-fried chicken meatballs with a savory soy glaze, served alongside tender bok choy. Fresh ginger and garlic season the meatballs, while a quick pan sauce of soy sauce, rice vinegar, and sesame oil ties everything together. Ready in under 30 minutes for a weeknight meal that feels restaurant-quality.

Prep: 12 min
Cook: 15 min
Wait: 3 min
Total: 30 min
Makes: 4 servings (12–14 meatballs with bok choy)

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Ingredients

4 servings

For the meatballs
1¼ lb (570 g) ground chicken (93/7 lean-to-fat ratio preferred)
¼ cup (30 g) panko breadcrumbs
1 large egg, lightly beaten
1½ tablespoon (22 ml) soy sauce
1 tablespoon (7 g) fresh ginger, minced
2 garlic cloves, minced
½ teaspoon (2.5 ml) toasted sesame oil
¼ teaspoon (1.3 ml) white pepper
½ teaspoon (2.5 ml) kosher salt
For cooking
2 tablespoon (30 ml) vegetable oil or peanut oil
For serving
1 lb (454 g) baby bok choy, halved lengthwise, rinsed and patted dry
For the glaze
3 tablespoon (45 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
½ teaspoon (3 g) honey
1 garlic clove, minced
½ teaspoon (2 g) fresh ginger, minced
For garnish
2 scallions, sliced thin on the bias (optional)
1 tablespoon (10 g) toasted sesame seeds (optional)

Equipment (6)

Large bowl
Chef's knife
12-inch (30 cm) nonstick or cast-iron skillet
Wooden spoon or silicone spatula
Small bowl for mixing glaze
Meat thermometer (optional but recommended)

Steps

Before you start

Have all ingredients prepped and measured before you start cooking—meatballs cook quickly once you begin
Pat chicken dry so the meatballs brown rather than steam
Remove bok choy from the cold water and pat it very dry (even 1–2 minutes before cooking) so it browns well

1
Mix the meatballs
- In a large bowl, combine ground chicken, panko, beaten egg, 1.5 tablespoons soy sauce, minced ginger, minced garlic, sesame oil, white pepper, and salt.
- Mix gently with your hands until just combined—do not overmix or the meatballs will become tough and dense.
- Form into 12–14 balls about 1.5 inches (4 cm) in diameter.
- Place them on a plate.
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Ready when: Meatballs are uniform in size and hold their shape
Tip: Don't overwork the mixture; it should feel loose and crumbly. Overmixing develops the gluten in the panko, creating tough, rubbery meatballs.
2
Heat the skillet
- Heat 2 tablespoons of vegetable or peanut oil in a 12-inch nonstick or cast-iron skillet over medium-high heat for about 1 minute.
- The oil should shimmer and move easily when you tilt the pan.
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Ready when: Oil shimmers and moves freely
Tip: Use a high-smoke-point oil like peanut or vegetable; olive oil will smoke and burn at this temperature.
3
Brown the meatballsOven 165°F / 75°C
- Carefully add the meatballs to the hot oil in a single layer, working in batches if necessary so they don't crowd the pan.
- Let them cook undisturbed for 3–4 minutes on the first side until they develop a golden-brown crust.
- Using a wooden spoon or silicone spatula, gently roll each meatball a quarter turn and cook for another 2–3 minutes.
- They should be golden all over and cooked through (internal temperature 165°F / 74°C).
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Ready when: Meatballs are golden brown on all sides and reach 165°F (74°C) internally
Tip: Resist the urge to move the meatballs constantly; let them develop color on one side before turning. This creates a flavorful, caramelized exterior.
4
Remove and set aside
- Once browned and cooked through, transfer the meatballs to a clean plate.
- Leave behind as much of the oil in the pan as possible; you'll use it to build the glaze.
5
Prepare the glaze
- In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, honey, minced garlic, and minced ginger.
- Set aside.
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Tip: Mixing the glaze ahead of time ensures it comes together quickly in the hot pan and coats the meatballs evenly.
6
Sear the bok choy
- If the skillet still has oil in it, you can use it; otherwise add a light coating of oil.
- Increase the heat to medium-high.
- Place the bok choy halves cut-side down in the pan, working in two batches if needed.
- Let them cook undisturbed for 2–3 minutes until the cut side is golden and caramelized.
- Flip and cook the other side for 1–2 minutes until tender-crisp.
- Transfer to a plate.
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Ready when: Bok choy is golden on the cut side and stems are tender when pierced with a fork
Tip: Pat the bok choy completely dry before it enters the pan, or it will steam rather than brown. Don't overcrowd the pan.
7
Build the sauce
- Return the skillet to medium heat (reduce from medium-high).
- Pour in the glaze mixture.
- Let it warm for about 30 seconds, stirring gently to combine any pan drippings.
- Add the cooked meatballs back to the skillet and gently toss to coat in the glossy sauce for about 1 minute.
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Ready when: Glaze coats the meatballs evenly and looks glossy and thick
Tip: Keep the heat at medium so the glaze simmers gently rather than bubbling hard; this helps it cling to the meatballs instead of running off.
8
Plate and garnish
- Divide the bok choy among four plates or a serving platter.
- Top with the sauced meatballs, pouring any remaining glaze from the skillet over them.
- If using garnish, scatter sliced scallions and toasted sesame seeds over the top.
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Tip: Add scallions and sesame seeds just before serving so they stay fresh and don't soften in the residual heat.

Good to know

Tips

If your skillet isn't nonstick or well-seasoned cast iron, lightly oil it before each batch of meatballs to prevent sticking.
For extra umami depth, add ¼ teaspoon of fish sauce to the glaze mixture.
Serve these meatballs over steamed rice or with fresh rice noodles for a more filling meal; bok choy alone keeps it light.
If you prefer a thicker, stickier sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the glaze just before adding the meatballs back to the pan.

Make ahead

Meatballs can be formed and refrigerated, uncovered, on a plate for up to 4 hours before cooking. Bok choy can be halved and prepped several hours ahead, stored in a sealed container in the refrigerator.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, or microwave on 50% power for 1–2 minutes. Freeze cooked meatballs (without bok choy) in a freezer bag for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

ground chicken (93/7 lean-to-fat ratio preferred) → ground turkey or ground pork (93/7 or 90/10 lean-to-fat ratio). Turkey will be slightly leaner; pork may require reducing cooking time by 1 minute as it tends to brown faster.
baby bok choy → broccoli florets, Chinese broccoli (gai lan), or asparagus spears. Broccoli and gai lan require 3–4 minutes per side; asparagus only 1–2 minutes per side. Adjust timing to avoid overcooking.
rice vinegar → white vinegar or apple cider vinegar. White vinegar is sharper; use ¾ tablespoon instead to avoid oversalting the glaze. Apple cider vinegar adds a subtle sweetness.
panko breadcrumbs → regular breadcrumbs or crushed saltine crackers. Regular breadcrumbs will create a denser meatball; use ½ cup plus 2 tablespoons soy sauce to keep the texture moist.