Teriyaki Chicken Meatballs
with Stir-Fry Veggies and Garlic Rice
Get all the flavours of your fave Japanese takeout without the wait! Sweet and savoury teriyaki glazes chicken meatballs served with a prepped veggie mix and garlicky rice.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
170 g
Vegetable Mix
¾ cup
Jasmine Rice
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Honey
2 tbsp
Ginger-Garlic Puree
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the ginger-garlic puree and rice. Cook, stirring often, until fragrant, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, line a baking sheet with parchment paper.Add panko, soy sauce and 1/8 tsp (1/4 tsp) pepper to a medium bowl. Stir to combine.Add ground chicken. Stir until well combined. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then vegetable mix and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
Reduce heat to medium-low. Add teriyaki sauce, ginger-garlic puree, 2 tbsp (4 tbsp) water and honey to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat.Once cooked, transfer meatballs to the pan with sauce. Stir to coat.
Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter. Divide rice between plates. Top with veggies, then meatballs. Drizzle any sauce from the pan over top.
