Tuesday, March 09, 2010

Asian Chicken Meatballs with Teryiaki Glaze

The Menu:
Asian Chicken Meatballs with Teryiaki Glaze
(yes, I took these pictures. Isn't it great what the natural light can do! I should say, isn't it great what the sun can do... since there is sun out finally! Usually my pictures are yellow due to no sun and flourescent lights...)


The Original Recipe:
These are super fast to make. It seems like a lot of ingredients, but I really threw these together tonight in a fashionable time. They were GREAT! They are right up there with some of the other things I have been making lately. My husband said they were almost addicting. He had a very hard time letting go, but his tummy was very full. I even got 2 thumbs up from the kiddos! I served this with brown rice and green snow peas.

Asian Chicken Meatballs with Teriyaki Glaze


Katie (Katiedid) (from Babycenter)



For the meatballs:

1lb ground chicken breast

1 egg

1/4c plain bread crumbs

2 green onions, thinly sliced

2 large cloves garlic, minced

1" piece of ginger, minced

1/2 tsp black pepper

pinch salt

2-3 drops sesame oil

1 1/2 tsp soy sauce

2 Tbsp cornstarch

canola oil



For the teriyaki glaze:

1/2c teriyaki sauce

1/3c water

2 tsp cornstarch



Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper, salt, sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1 1/2" meatballs and flatten slightly to make small discs. Heat a small drizzle of canola oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.



Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.

The Way I Made It My Own:
I changed a few things in this recipe that probably made it not so healthy, but it tasted so very good! I also doubled the recipe. Again, I served it with brown rice and snow peas.

Asian Chicken Meatballs with Teriyaki Glaze



For the meatballs:

2lb ground chicken breast

2 eggs

1/2c plain bread crumbs

4 green onions, thinly sliced

4 large cloves garlic, minced

1/2 tsp. ground ginger

1 tsp black pepper

2-3 drops sesame oil

1 tbls. soy sauce

4 Tbsp cornstarch

peanut oil



For the teriyaki glaze:

1c teriyaki sauce

1/2 cup brown sugar

2/3c water

4tsp cornstarch

sesame seeds



Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper,  sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1 1/2" meatballs and flatten slightly to make small discs. Heat a small drizzle of peanut oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.

Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.





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