CHICKEN TERIYAKI MEATBALLS
We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
- Bake until just cooked through, about 10 minutes. Set aside.
- For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
- For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
- For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
- Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
- Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS
I found this in Real Simple magazine from their easy dinner section, December 2008. I love edamame and was excited to see it used in an interesting way.
Provided by Chef Johnsonville
Categories Chicken
Time 30m
Yield 16 meatballs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice according to the package directions.
- Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
- Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
- Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to skillet.
- In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.
- Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
Nutrition Facts : Calories 649.8, Fat 16.4, SaturatedFat 2.3, Cholesterol 99.3, Sodium 1190.5, Carbohydrate 77.4, Fiber 5.6, Sugar 9.8, Protein 47
TERIYAKI MEATBALL STIR-FRY
Make and share this Teriyaki Meatball Stir-Fry recipe from Food.com.
Provided by laurenlmoyer
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
- Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
- Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
- Serve.
Nutrition Facts : Calories 286.2, Fat 11, SaturatedFat 3.8, Sodium 1844.5, Carbohydrate 41.4, Sugar 5.4, Protein 5.3
BEEF AND SNOW PEA STIR-FRY
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat 1 tablespoon oil over medium-high. Add steak in a single layer, season with salt. Cook, stirring, until just cooked through, 2 minutes. Transfer steak to a plate.
- Add remaining tablespoon oil, ginger, and garlic and cook until fragrant, 1 minute. Add snow peas and cook, stirring, 2 minutes. Add hoisin and stir to combine. Return steak and any accumulated juices to wok along with lime juice and toss to coat; season with salt and sprinkle with cilantro.
More about "basmati and snow pea stir fry with teriyaki chicken meatballs recipes"
CHICKEN WITH SNOW PEAS STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (21)Total Time 15 minsCategory Chicken And PoultryCalories 247 per serving
- Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
- Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don’t move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
- Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
- Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don’t overcook or you precious pea pods will become limp and turn yellow!
TERIYAKI MEATBALL STIR FRY RECIPE | AIDELLS
From aidells.com
PINEAPPLE TERIYAKI MEATBALLS STIR FRY - PEANUT BLOSSOM
From peanutblossom.com
MEAL PREP TERIYAKI MEATBALL STIR-FRY (FAST FAMILY MEAL!) - CALL ME …
From callmebetty.com
AL FRESCO® BASMATI & SNOW PEA STIR FRY & TERIYAKI CHICKEN …
From pinterest.com
ALYSSA BRANTLEY'S TERIYAKI CHICKEN WITH SNOW PEAS - PEOPLE.COM
From people.com
SPICY SNOW PEA AND SESAME STIR-FRY - GREATIST
From greatist.com
SESAME BEEF AND SNOW PEA STIR-FRY | RICARDO - RICARDO CUISINE
From ricardocuisine.com
BASMATI AND SNOW PEA STIR FRY WITH TERIYAKI CHICKEN …
From pinterest.com
TERIYAKI SNAP PEA STIR FRY WITH CHICKEN - FANNETASTIC FOOD
From fannetasticfood.com
BASMATI AND SNOW PEA STIR FRY WITH TERIYAKI CHICKEN MEATBALLS …
From juiceinmyhome.blogspot.com
BASMATI AND SNOW PEA STIR FRY WITH TERIYAKI CHICKEN …
From allrecipes.com
BASMATI AND SNOW PEA STIR FRY WITH TERIYAKI CHICKEN …
From tfrecipes.com
TERIYAKI CHICKEN MEATBALLS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHICKEN SAUSAGE STIR FRY | AL FRESCO
From alfrescochicken.com
BASMATI RICE AND SNOW PEA STIR FRY WITH AL FRESCO FULLY COOKED …
From pinterest.com
TERIYAKI MEATBALL STIR FRY RECIPE | YUMMLY
From yummly.com
ALLRECIPES
You'll also love