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Teriyaki Chicken Meatballs and Veggie Rice Bowls Recipe

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These Teriyaki Chicken Meatballs and Rice Bowls combine juicy, flavorful baked chicken meatballs coated in a homemade sticky teriyaki sauce, served with fluffy white rice and sautéed snap peas, carrots, and red cabbage. This balanced meal offers a delightful blend of savory, sweet, and slightly spicy flavors, making it perfect for a quick and satisfying weeknight dinner.

Ingredients

Meatballs

  • 1 lb ground chicken (or turkey)
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 tbsp soy sauce or tamari
  • 1 tsp chili garlic sauce or sriracha
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 2 green onions (sliced)
  • 1/2 tsp salt

Teriyaki Sauce

  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce or tamari
  • 2 tbsp honey
  • 2 tsp cornstarch

Rice

  • 1 cup white rice
  • 1 1/2 cups water
  • 1 tsp butter
  • 1 pinch salt

Vegetables

  • 1 tbsp sesame oil
  • 1 cup snap peas
  • 1 cup carrot matchsticks
  • 1 cup red cabbage (thinly sliced)
  • Salt & pepper to taste
  • 3 green onions (sliced, for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Cook the Rice: Preheat your oven to 400°F (200°C). Begin by adding the rice, water, butter, and a pinch of salt to a rice cooker or a pot on the stove. Cook until the water is fully absorbed and the rice is fluffy.
  2. Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, soy sauce, chili garlic sauce, minced garlic, minced ginger, sliced green onions, and salt. Mix thoroughly, then shape the mixture into meatballs using wet hands. Place them on a parchment-lined baking sheet.
  3. Bake the Meatballs: Bake the meatballs in the preheated oven for 18 minutes, or until they are fully cooked through and lightly browned.
  4. Sauté the Vegetables: While the meatballs are baking, heat the sesame oil in a large skillet over medium-high heat. Add the snap peas, carrot matchsticks, and thinly sliced red cabbage. Season with salt and pepper and sauté for 4-5 minutes until the vegetables are tender-crisp. Remove from heat.
  5. Make the Teriyaki Sauce: In a large bowl, whisk together the hoisin sauce, soy sauce, honey, and cornstarch until smooth. Microwave the mixture, covered, for 1 minute to thicken the sauce.
  6. Toss Meatballs in Sauce and Serve: Remove the cooked meatballs from the oven and toss them gently in the warm teriyaki sauce until evenly coated. Serve the meatballs alongside the cooked rice and sautéed vegetables, garnished with sliced green onions and sesame seeds. Enjoy your delicious teriyaki chicken meatball rice bowls!

Notes

  • For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • You can substitute ground turkey for chicken if preferred.
  • Adjust the chili garlic sauce or sriracha amount depending on your spice preference.
  • To make the meal lower in calories, reduce the amount of honey or use a sugar substitute.
  • Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
  • Microwaving the sauce thickens it quickly, but you can also simmer it briefly on the stove if preferred.

Find it online: https://recipethrive.com/teriyaki-chicken-meatballs-and-veggie-rice-bowls-recipe/