Savory Teriyaki Chicken Meatballs and Rice Bowls You'll Love
Enjoy these Teriyaki Chicken Meatballs served over rice for a quick and savory dinner option.
Equipment
- Oven
- - Baking pan
- - Skillet
Ingredients
For the Meatballs
- 1 pound Ground Chicken Turkey or lean beef can work too.
- 1 large Egg Can substitute with a flax egg for vegan option.
- 1 cup Panko Breadcrumbs Regular breadcrumbs can be substituted.
- 1/4 cup Grated Parmesan Replace with nutritional yeast for dairy-free.
- 1 tablespoon Olive Oil Other neutral oils can be used.
- 1/4 cup Fresh Parsley Dried parsley can be used in lower amount.
- 1 teaspoon Garlic Powder Fresh garlic can be used instead.
- 1 teaspoon Onion Powder Fresh onion can be used, adjusting to taste.
- 1 teaspoon Smoked Paprika Regular paprika will yield milder flavor.
- to taste Salt & Black Pepper Adjust according to preference.
For the Teriyaki Sauce
- 1/2 cup Soy Sauce Low-sodium for healthier option.
- 1/4 cup Brown Sugar Honey or agave can replace.
- 1 tablespoon Honey Maple syrup can be used as substitute.
- 1 teaspoon Sriracha Sauce Adjust based on spice tolerance.
- 1 tablespoon Sesame Oil Other neutral oils can be used.
- 2 tablespoons Rice Wine Vinegar Apple cider vinegar is a good alternative.
- 1 teaspoon Ground Ginger Fresh ginger enhances flavor.
- 1 tablespoon Cornstarch Arrowroot powder works as substitute.
- 2 tablespoons Water For mixing with cornstarch.
For the Stir-Fry Veggies
- 1 cup Zucchini Can mix in seasonal options.
- 1 cup Carrot Straws
- 1 cup Red Cabbage
For Serving
- 2 cups Instant Rice Quinoa or noodles are alternatives.
- 1 cup Chicken Stock Use water for lighter option.
- to taste Green Onions For garnishing.
- to taste Toasted Sesame Seeds For garnishing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a baking pan with non-stick spray.
- Combine ground chicken, egg, panko, Parmesan, olive oil, parsley, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Mix well.
- Roll the mixture into 25-30 small meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 25-30 minutes or until golden brown and cooked through.
- Cook the rice according to package instructions, using chicken stock instead of water.
- Heat olive oil in a skillet over medium-high heat and add zucchini, carrot, and cabbage. Stir fry for 4-6 minutes.
- Create the teriyaki sauce in the same skillet by combining soy sauce, brown sugar, honey, vinegar, sesame oil, sriracha, ground ginger, and garlic powder over medium heat.
- Mix cornstarch with water and add to the simmering teriyaki sauce; bring to a low boil until thickened.
- Toss the baked meatballs in the skillet with the sauce to fully coat them.
- Serve the meatballs alongside the rice and sautéed vegetables, garnished with green onions and toasted sesame seeds.
Notes
Optional to drizzle with extra teriyaki sauce for enhanced flavor.