Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs


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About this recipe: 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.


Serves: 2 

  • For the meatballs
  • 150g minced chicken
  • 2 spring onions, chopped
  • 1/2 tablespoon freshly grated ginger
  • 1 tablespoon sake or mirin (Japanese rice wine)
  • 1 tablespoon water
  • 1 tablespoon cornflour
  • 1 teaspoon soy sauce
  • 2 to 4 tablespoons oil, for frying
  • 4 shiitake mushroom, halved
  • 50g sliced daikon (Japanese radish)
  • For the sauce
  • 250ml water
  • 2 tablespoons sake (rice wine)
  • 2 tablespoons sweet cooking rice wine (mirin)
  • 1 tablespoon sugar
  • 2 tablespoon soy sauce

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a bowl, combine minced chicken, spring onions, fresh ginger, sake, water, cornflour and soy sauce. Mix by hand until a sticky dough forms.
  2. Preheat oil in a wok or deep frying pan.
  3. Scoop out a spoon-sized portion of the meatball mix, and shape into round balls using the palms of your hands. Fry for 1 or 2 minutes in hot oil, or until meatballs are evenly cooked.
  4. Add sliced radish and mushrooms; stir quickly to coat with oil, pour in 250ml water, 2 tablespoons sake, 1 tablespoon sugar and 2 tablespoons soy sauce. Cover the pan and simmer 10 minutes.

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