CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine all ingredients for the meatballs in a bowl.
- Mix until all ingredients are well-blended.
- Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
- Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
- In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
- Turn on medium heat, and stir until the sugar has dissolved.
- Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
- Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
- Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams
TERIYAKI CHICKEN MEATBALLS
Recipe video above. Soft, plump, juicy meatballs smothered in a homemade Teriyaki sauce! The sauce for this recipe is based my mother's authentic Teriyaki Chicken recipe. Serve these as a meal or pass them around at a party.
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 15
Steps:
- Place Meatball ingredients in a bowl.
- Place cornflour in a bowl with 1 tbsp of the water, then mix until lump free. Then add the soy sauce, sake, mirin and sugar, mix.
- Add 2 tsp of Teriyaki Sauce into the Meatball bowl.
- Add remaining water into the Sauce and mix. Set aside.
- Mix Meatball mixture with your hands. Measure out 1 heaped tablespoon and roll into balls. See Note 3 for tips if mixture is too sticky.
- Heat oil in a large skillet over medium high heat. Add all the meatballs and cook, rolling to brown all over, for 5 minutes. They will still be a bit raw inside.
- Turn heat down. Give the Sauce a quick mix then add it into the pan. Bring to a simmer then cook for 2 - 3 minutes or until it thickens into a glossy sauce that coats the meatballs.
- Serve over rice, garnished with green onions and sesame seeds if desired.
Nutrition Facts : ServingSize 251 g, Calories 463 kcal
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 CHICKEN KABOBS
Delicious teriyaki chicken kabobs. Great with fried rice.
Provided by karatekidguy
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g
TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
TERIYAKI CHICKEN MEATBALLS
Teriyaki sauce is made with sake or mirin, soy sauce, and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.
Provided by ZAYO
Categories World Cuisine Recipes Asian
Time 34m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 10.7 g, Cholesterol 20.3 mg, Fat 7.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 558.1 mg, Sugar 6.9 g
TERIYAKI BEEF KABOBS
This is a simple, delicious recipe!
Provided by karebear
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove beef from the marinade. Discard the remaining marinade.
- Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 19.7 g, Cholesterol 60.3 mg, Fat 12.9 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 4.5 g, Sodium 725.2 mg, Sugar 16.5 g
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
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