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.
TERIYAKI & PINEAPPLE MEATBALL STIR FRY RECIPE
Provided by bsd6
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together soy sauce, vinegar, sugar, and ginger - set aside. Place the oil in a wok or large skillet over high heat and add meatballs. Saute foer3 minutes. Stir in the onion and garlic and saute 2 minutes. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover, and simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture and bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles Serves 4
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
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