Wednesday, March 6, 2013

Teriyaki chicken meatballs with rice & greens recipe

Photo: Teriyaki chicken meatballs with rice & greens recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Teriyaki chicken meatballs with rice & greens recipe Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Teriyaki chicken meatballs with rice & greens recipe.

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati  

Serves 4
Prep 15 mins
Cook 10 mins


2 shallots
1 carrot , cut into chunks
500g boneless, skinless chicken breasts or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring greens , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar


Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.

Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.

Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

Nutrition Per Serving
481 kcalories, protein 36g, carbohydrate 70g, fat 2 g, saturated fat 1g, fibre 3g, sugar 28g, salt 2.3 g


Recipe from Good Food magazine, January 2013.  

More rice pudding recipes:

Creamy vanilla rice pudding with apricot jam
American rice pudding
Blueberry and apricot rice pudding   
Creamy rice pudding with spicy pears   
Honey Rice Pudding   
White chocolate rice pudding with compote 

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