Teriyaki Chicken Meatballs
Description
Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
Ingredients
•
5 ounces ground chicken
•
2 spring onions, chopped
•
1 tablespoon sake (Japanese rice wine)
•
1 tablespoon water
•
1 tablespoon cornstarch
•
1 1/2 teaspoons grated fresh ginger
•
1 teaspoon soy sauce
•
2 tablespoons vegetable oil, or more as needed
•
4 shiitake mushrooms, cut in half
•
1 3/4 ounces daikon (Japanese radish), sliced
•
1 cup water
•
2 tablespoons sake (Japanese rice wine)
•
2 tablespoons mirin (Japanese sweet rice wine)
•
2 tablespoons soy sauce
•
1 tablespoon white sugar
Directions
1
Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
2
Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
3
Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.