Teriyaki Chicken Meatballs recipe
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Ingredients
- 5 ounces ground chicken 2 spring onions, chopped 1 tablespoon sake (Japanese rice wine) 1 tablespoon water 1 tablespoon cornstarch 1 ½ teaspoons grated fresh ginger 1 teaspoon soy sauce 2 tablespoons vegetable oil, or more as needed 4 shiitake mushrooms, cut in half 1 ¾ ounces daikon (Japanese radish), sliced 1 cup water 2 tablespoons sake (Japanese rice wine) 2 tablespoons mirin (Japanese sweet rice wine) 2 tablespoons soy sauce 1 tablespoon white sugar
Nutrition Info
- 166.9 caloriescarbohydrate: 10.7 gcholesterol: 20.3 mgfat: 7.3 gfiber: 0.7 gprotein: 9.4 gsaturatedFat: 1.2 gservingSize: -sodium: 558.1 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Teriyaki Chicken Meatballs
Directions
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Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl, mix by hand until sticky and smooth. Shape into round balls.
Heat oil in a wok or deep skillet over medium-high heat. Add meatballs, cook until browned, about 3 minutes. Add shiitake mushrooms and daikon, cook and stir until coated with oil, about 1 minute.
Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.