TERIYAKI CHICKEN AND RICE BALLS

Teriyaki Chicken and Rice Balls image

Provided by Uncle Ben's

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ pounds chicken tenders
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 ½ tablespoons mirin
½ tablespoon grated fresh ginger
1 teaspoon cornstarch
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 tablespoons water
1 ½ tablespoons rice vinegar
1 tablespoon furikake (seaweed and sesame rice seasoning)

Steps:

Preheat oven to 425 degrees F. Sprinkle chicken evenly with salt and pepper. Skewer tenders individually and place on a foil-lined baking sheet. In a small bowl, whisk together sugar, soy sauce, mirin, ginger, and cornstarch. Divide sauce evenly into 2 small bowls.
Brush 1 bowl of soy and mirin mixture evenly over chicken tenders. Place the baking sheet in the oven and cook 8 to 10 minutes, until tenders are cooked through. Remove chicken from oven and brush remaining bowl of soy and mirin mixture evenly over cooked tenders.
Empty rice into a small saucepan, add 2 tablespoons water, and cook on medium until heated through, breaking up with a spoon and adding 1 to 2 tablespoons water, if needed. Transfer rice to a medium bowl and let cool slightly; add vinegar and mash with a fork until the rice is sticky.
With wet hands, press and squeeze a heaping tablespoon of rice into a ball. Repeat until all rice is used (about 8 rice balls). Sprinkle rice balls evenly with furikake, gently pressing seasoning into rice. Serve with chicken tenders.