Ingredients
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3/4-1 lb prepared small meatballs (fully cooked, or use as many meatballs as desired)
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cooked white rice (use as much as desired)
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2 tablespoons vegetable oil
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3 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes (optional or to taste)
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1 cup canned chicken broth (room temperature or cold)
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2 tablespoons cornstarch
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3 tablespoons soy sauce
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1 1/2 tablespoons white vinegar
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1 tablespoon brown sugar
Instructions
- In a bowl whisk together chicken broth with cornstarch until no lumps remain.
- Add in soy sauce, vinegar and brown sugar; mix to combine; set aside.
- In a medium saucepan heat oil over medium heat.
- Add in fresh garlic and chili flakes; saute for 2 minutes.
- Add in the broth mixture with 1/2 cup honey; bring to a simmer stirring continuously until bubbly and thickened (about 3 minutes).
- Reduce the heat to low and add in cooked meatballs, simmer until heated through.
- Serve with cooked rice.