Teriyaki Chicken Balls
These are so incredibly tasty and so easy to make. Serve with a side of veggies or on top of egg-fried rice or plain rice.
Dairy Free
Egg Free
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Ingredients
Chicken Balls
1 onion, chopped
1/2 large apple, peeled and grated
1 large carrot, peeled and grated
1 tsp fresh ginger , grates
500g chicken thigh meat, diced
40g Panko breadcrumbs
1/2 large apple, peeled and grated
1 large carrot, peeled and grated
1 tsp fresh ginger , grates
500g chicken thigh meat, diced
40g Panko breadcrumbs
Teriyaki Glaze
6 tbsp mirin
2 tbsp soy sauce
1 tbsp caster sugar
1 tsp rice wine vinegar
Squeeze lemon juice
2 tbsp soy sauce
1 tbsp caster sugar
1 tsp rice wine vinegar
Squeeze lemon juice
Method
- Preheat the oven to 200C Fan
- Put the onion, apple, carrot and ginger into a processor. Whiz until roughly chopped. Add the chicken and breadcrumbs and whiz again until finely chopped.
- Shape into 35 balls . Place on a baking sheet and bake in the oven for 15 minutes until cooked through.
- Measure all of the glaze ingredients into a frying pan. Simmer for 2 minutes until reduced slightly.
- Add the balls to the pan and heat thoroughly for about 2 minutes until the glaze has coated the balls.
- Alternatively preheat an oven to 180C / 160C Fan and cook the chicken balls for about 15 minutes turning halfway through until cooked through
