Stack these tangy chicken teriyaki balls on skewers for a hands-on meal or pass them around as sure-to-impress appetizers the next time you have guests.
Chicken Teriyaki Meatball Skewers
Savoury chicken-and-mushroom meatballs are glazed with a sticky teriyaki marinade and grilled to perfection.
Ingredients
- 20 g dehydrated black mushrooms soaked
- 4 boneless, skinless chicken breasts finely chopped
- 10 sprigs cilantro chopped
- 2 green onions finely chopped
- generous 1 inch piece ginger peeled and grated
- 1 clove garlic minced
- 1 egg yolk
- 3 tbsp cornstarch
- pinch salt
- 6 tbsp teriyaki sauce
- 4 tbsp liquid honey
- 2 tbsp sesame oil
- 350 g Thai rice
- 1 small handful dried seaweed like nori (optional)
- 2 tbsp olive oil
- 1 lime juiced
Instructions
- Drain mushrooms and finely chop. In large bowl, mix together mushrooms, chicken, cilantro, green onions, ginger, garlic and egg yolk. Sprinkle with cornstarch, then salt for seasoning; mix to combine.
- Using wet hands, divide chicken mixture into 30 even portions; gently roll into balls.
- Bring a pot of water to boil; reduce heat to a low boil and add meatballs in batches until they float, 1 to 2 minutes. Using a slotted spoon, remove to platter and repeat with remaining meatballs.
- In a pie plate, stir together teriyaki sauce, honey and sesame oil. In batches, roll meatballs into sauce mixture to coat. Return to platter and refrigerate, covered, for 2 hours, turning regularly.
- Cook rice according to package directions, adding seaweed (if using).
- Heat oil in a large nonstick skillet over medium-high heat; in batches, cook meatballs, turning until browned all over and no longer pink inside. Add sauce and simmer with meatballs over medium until sauce is caramelized and syrupy.
- Thread each skewer with 3 meatballs. Return to skillet with sauce to recoat and warm. Serve with rice drizzled with more sauce and lime juice overtop.
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