Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
If you don’t have ground chicken on hand, ground turkey works as a great substitute. For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, green onions, minced garlic, soy sauce, grated ginger, black pepper, and beaten egg. Mix until everything is well incorporated. I find using my hands ensures everything blends smoothly, just like my mom taught me.
- Roll the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. This usually yields about 20 meatballs.
- Drizzle the meatballs with sesame oil and bake for 18-20 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, honey, and rice vinegar. Bring to a simmer over medium heat.
- Add the cornstarch mixture to the saucepan, stirring continuously until the sauce thickens, about 2-3 minutes. Remove from heat.
- Once the meatballs are done, transfer them to a large bowl and pour the teriyaki sauce over them, tossing to coat evenly.
- Garnish with sesame seeds and fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International