1. Preheat oven to 200 °C (400 °F). Place rack in centre of oven. Line a baking sheet with parchment paper (or a reusable baking mat).

2. Grate ginger using a fine grater.

3. In a medium bowl, combine chicken, breadcrumbs, 15 mL (1 tbsp.) soy sauce, egg and ginger.

4. Shape into about 30 meatballs (15 mL/1 tbsp. each) and place on baking sheet. If necessary, lightly moisten your hands to prevent mixture from sticking.

5. Bake in the oven for 15 minutes or until meatballs are slightly golden.

6. Meanwhile, chop green onions and garlic.

7. In an unheated medium saucepan, whisk together water, brown sugar, remaining soy sauce (45 mL/3 tbsp.) and cornstarch until cornstarch is completely diluted.

8. Add garlic and bring to a boil over high heat. Simmer for 1–2 minutes or until sauce thickens. Remove from heat and set aside.

9. Cut bok choy in half.

10. Bring a large pot of water to a boil. Cook rice noodles according to package directions. One minute before the end of cooking, add bok choy to blanch. Drain.

11. Place meatballs in saucepan with sauce, then mix to coat.

12. Divide rice noodles, bok choy and meatballs into 4 bowls. Garnish with sesame seeds and green onions. Serve.

Meatballs keep for up to 4 days in the refrigerator or 3 months in the freezer.

Crédit photo : Sylvie Li