Crispy Chicken Teriyaki Rice Balls Recipe By Tasty

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CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY



Crispy Chicken Teriyaki Rice Balls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

1 lb boneless, skinless chicken breast
salt, to taste
white pepper, to taste
2 tablespoons water
1 ½ teaspoons cornstarch
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons cooking oil
1 cup bell pepper, julienned
1 cup carrot, julienned
4 cups short grain rice, cooked
3 eggs, beaten
2 cups panko breadcrumbs
1 cup scallion, thinly sliced

Steps:

  • In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  • Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  • In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  • In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  • Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  • Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  • Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  • Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  • Cut in half and serve with the remaining sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams

TERIYAKI CHICKEN MEATBALLS



Teriyaki Chicken Meatballs image

Teriyaki sauce is made with sake or mirin, soy sauce, and sugar. It's mixed with fresh ginger and minced chicken to make these sweet and delicious chicken meatballs - a perfect combo with freshly steamed white rice and broccoli.

Provided by ZAYO

Categories     World Cuisine Recipes     Asian

Time 34m

Yield 4

Number Of Ingredients 15

5 ounces ground chicken
2 spring onions, chopped
1 tablespoon sake (Japanese rice wine)
1 tablespoon water
1 tablespoon cornstarch
1 ½ teaspoons grated fresh ginger
1 teaspoon soy sauce
2 tablespoons vegetable oil, or more as needed
4 shiitake mushrooms, cut in half
1 ¾ 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 10.7 g, Cholesterol 20.3 mg, Fat 7.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 558.1 mg, Sugar 6.9 g

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY



Chicken Teriyaki Fried Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Sides

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
  • In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
  • In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
  • Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams

TERIYAKI CHICKEN AND RICE



Teriyaki Chicken and Rice image

Make and share this Teriyaki Chicken and Rice recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups fresh baby carrots, halved lengthwise
1 cup uncooked regular long grain white rice
1 (14 ounce) can baby corn, drained
1 (14 ounce) can chicken broth
5 tablespoons teriyaki sauce
3 -3 1/2 lbs cut up frying chickens, skin removed if desired
1/4 cup orange marmalade
1/2 teaspoon ginger
3/4 cup cashew halves, and pieces

Steps:

  • Heat oven to 375*.
  • Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
  • Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
  • Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
  • NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
  • NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

CHICKEN RICE BALLS



Chicken Rice Balls image

Here's a fun way to serve two delicious staple-chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 15

1/2 cup finely chopped celery
1/3 cup sliced green onions, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups cooked rice
1-1/2 cups finely chopped cooked chicken
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon poultry seasoning
1/2 cup finely crushed cornflakes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup milk

Steps:

  • In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed. , Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. , Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.

Nutrition Facts :

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