TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS
Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 481 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
