Sticky Teriyaki Chicken Meatballs with Rice

By Sprig Originals ✓ · cooked up in Sprig

Soft, tender chicken meatballs simmered in a glossy sweet-salty teriyaki glaze and spooned over fluffy rice. Everything happens in one skillet, the flavours are gentle and familiar, and the sticky sauce is the kind kids ask you to make again the next night.

Ingredients

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/2 tsp fine salt
• 1 tbsp vegetable oil

• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp honey
• 1 tsp cornstarch

• 4 cups cooked white rice

Instructions

1. Have the rice cooked and warm (start it first if making fresh). In a bowl, mix the ground chicken, panko, egg and salt with a fork until just combined. With damp hands, roll into 20 walnut-sized meatballs and set on a plate. The mixture is soft — that is what keeps them tender.
2. Heat the vegetable oil in a large non-stick skillet over medium heat. Add the meatballs in a single layer and cook 6 to 8 minutes, turning them every couple of minutes, until golden brown on most sides. They do not need to be cooked through yet.
3. Meanwhile, whisk the soy sauce, mirin, honey and 1/4 cup water together in a measuring cup. In a small separate cup, stir the cornstarch into 1 tablespoon cold water until smooth.
4. Pour the soy mixture over the meatballs, bring to a gentle simmer, then cover and cook 5 to 6 minutes, shaking the pan once, until the meatballs are cooked through (165°F / 74°C at the centre).
5. Uncover, stir in the cornstarch slurry and simmer 1 to 2 minutes, spooning the sauce over the meatballs, until it thickens into a shiny glaze that coats them.
6. Spoon the rice into bowls, top with the meatballs and pour over all the pan glaze. Serve right away, with forks for little hands.

Chef's tips

Nutrition (per serving, estimated)

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