These Sticky Teriyaki Chicken Meatballs are a delightful blend of sweet and savory, perfect for a quick and satisfying meal. Paired with fluffy rice and vibrant veggies, this dish is a guaranteed crowd-pleaser!
Author:Munch Twist
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Desserts
Method:No bake
Cuisine:American
Ingredients
Scale
1 lb ground chicken or turkey
1/3 cup breadcrumbs
1 egg
1 tbsp soy sauce or tamari
1 tsp chili garlic sauce or sriracha
2 cloves minced garlic
1 tsp minced gingerroot
2 green onions, sliced
1/2 tsp salt
1/4 cup hoisin sauce
2 tbsp soy sauce or tamari
2 tbsp honey
2 tsp cornstarch
1 cup white rice
1 1/2 cups water
1 tsp butter
1 pinch salt
1 tbsp sesame oil
1 cup snap peas
1 cup carrot matchsticks
1 cup red cabbage, thinly sliced
Salt & pepper to taste
3 green onions, sliced (optional)
Sesame seeds for garnish (optional)
Instructions
Add white rice, water, butter, and a pinch of salt to a rice cooker or a pot on the stove. Cook until the liquid is absorbed and the rice is tender.
Preheat your oven to 400°F (200°C). In a large bowl, mix ground chicken or turkey, breadcrumbs, egg, soy sauce, chili garlic sauce, minced garlic, gingerroot, sliced green onions, and salt. Form the mixture into meatballs with wet hands and place them on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.
Heat sesame oil in a large skillet over medium-high heat. Add snap peas, carrot matchsticks, and red cabbage. Season with salt and pepper, and sauté for 4-5 minutes until tender. Remove from heat and set aside.
In a large bowl, combine hoisin sauce, soy sauce, honey, and cornstarch. Mix well and microwave, covered, for 1 minute until the sauce thickens.
Remove the meatballs from the oven and toss them in the teriyaki sauce. Serve the meatballs alongside the cooked rice and sautéed veggies. Garnish with sliced green onions and sesame seeds if desired.