Michael and Rachel's

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Teriyaki Chicken Meatballs with Rice & Spring Greens

Updated: 22 Nov 2018

Ingredients

  • 2 shallot
  • 1 carrot
  • 2 chicken breasts
  • Lemon juice
  • Olive oil
  • 100g basmati rice
  • 100g spring greens, chopped

Sauce

  • Original recipe for 4:
  • 100ml mirin
  • 3 tnsp soy sauce
  • 3 tbsp caster sugar

Note: Change this next time to make it less sweet

Method

  1. Heat the oven to 190c. Pulse the shallots and carrot in a food processor until finely chopped.
  2. Add the chicken, lemon and seasoning and pulse again until mixed.
  3. Using oiled hands, shape into meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
  4. Meanwhile, steam the rice as normal. Either steam the spring greens on top of the rice or microwave separately.
  5. Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil then simmer until saucy.
  6. 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.