• Prep:

  Preheat oven to 400°F; place parchment paper on large baking dish; lightly beat egg and set aside; chop green onions, grate ginger, measure spices and liquids- set all aside
  1 large egg, lightly beaten, 1 tablespoon finely diced green onion (about two green onions)

Make the Meatballs

• In a large mixing bowl, combine ground chicken and meatball ingredients (except for the sesame seeds); scoop out a tablespoon or two of the chicken mixture and form into a 1" inch ball. Place on parchment sheet; repeat until all of the mixture has been formed into meatballs
  1 pound ground chicken, ¾ cup Panko breadcrumbs, ¼ cup Hoisin suace, 1 teaspoon minced garlic, 2 teaspoons grated fresh ginger, 1 teaspoon sesame oil, 1 teaspoon onion powder, ¼ teaspoon red pepper flakes (optional), ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 large egg, lightly beaten
• Bake @400°F on the middle rack for 20-30 minutes until the internal temperature reaches 165°F (see recipe notes)

Make the Sauce (yield: 1½ cups)

• In a medium sized saucepan, on medium-heat, combine soy sauce and cornstarch, whisking continuously until smooth. (Be careful! This thickens FAST!)
  ½ cup soy sauce, 4 teaspoons cornstarch
• Remove the pan from the stovetop and add remaining sauce ingredients, whisking continuously; return to stove on low heat for about 3 minutes
  ½ cup honey, ½ cup rice vinegar, 2 teaspoons sesame oil, 2 tablespoons Hoisin sauce, 1 tablespoon brown sugar
• Once the sauce is done, you can either plate the chicken meatballs over noodles or rice and drizzle the sauce over them or, put a few meatballs in the saucepan with the sauce, coat them well with a spoon, then plate. Garnish with sesame seeds and green onions (optional). Finish with a light squeeze of lime juice and enjoy! (See recipe notes for serving suggestions)
  1 large lime (squeeze a few drops over finished dish before serving) , 1 tablespoon sesame seeds for garnish (optional), extra chopped green onion for garnish (optional)