Chicken Teriyaki Meatballs

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Meatballs:

1 1/2 pounds ground chicken

1 cup panko breadcrumbs

3 scallions, sliced (about 1/2 cup)

1 large egg, lightly beaten

Kosher salt

Sesame seeds, for serving

Teriyaki Sauce:

1/2 cup low-sodium soy sauce

1/2 cup mirin

1 tablespoon rice vinegar

1 tablespoon light brown sugar

1 tablespoon cornstarch

2 cloves garlic, grated

Garlic Fried Rice:

3 tablespoons vegetable oil

4 scallions, sliced

6 cloves garlic, sliced

1/2 teaspoon minced peeled fresh ginger

Pinch red pepper flakes

3 cups cooked white rice

Stir-Fried Vegetables:

1 tablespoon vegetable oil

1 medium red onion, large dice

1 medium red bell pepper, large dice

1 stalk broccoli, cut into florets (about 2 1/2 cups)

Freshly ground black pepper