Teriyaki Sauce:

1. In medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger.
2. Whisk together slurry in a small bowl; set aside.
3. Bring ingredients in saucepan to a simmer.
4. Add slurry to saucepan; whisk to combine.
5. Whisk slowly but continuously while bringing sauce to a simmer.
6. After a few minutes of simmering, sauce will start to thicken.
7. Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.

Meatballs + Broccolini:

1. Preheat oven to 400 degrees F. 
2. Combine Chicken Meatball ingredients in a medium mixing bowl. 
3. Place broccolini on a plate and drizzle with olive oil. Massage the oil into every little bit of the broccolini. Sprinkle with a little kosher salt. 
4. Bring a large cast iron skillet to medium-high heat and add just enough oil to barely coat the pan. Use a 1 tablespoon cookie dough scoop (or add a little oil to your hands) to help form the meatballs. 
5. Quickly sear the meatballs on all sides. Pour in approx. 1/3 of the teriyaki sauce; toss to coat the meatballs. Move the meatballs to one side and place the broccolini next to the meatballs. 
6. Place in the oven, middle rack and uncovered, for 10-15 minutes or until the meatballs are fully cooked.
7. Remove from oven. Serve with rice and drizzle with remaining teriyaki sauce.