TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS

Teriyaki chicken meatballs with rice & greens image

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 10

Ingredients

2 shallots
1 carrot , cut into chunks
500g boneless, skinless chicken breast or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring green , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar

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