Teriyaki Chicken Meatballs

Ingredients:

Meatballs

• 700 g of minced chicken
• 1 cup panko breadcrumbs
• 3 green onions, thinly sliced ​​(about 1/2 cup)
• 1 large egg, lightly beaten
• Sesame seeds, for serving

Teriyaki sauce

• 0.5 cups lightly salted soy sauce
• 0.5 cup mirin
• 1 tbsp. l. rice vinegar
• 1 tbsp light brown sugar
• 1 tbsp cornstarch
• 2 cloves garlic, grated

Fried rice with garlic

• 3 tablespoons of vegetable oil
• 4 green onions, thinly sliced
• 6 cloves garlic, thinly sliced
• 0.5 tsp. chopped peeled ginger root
• A pinch of red pepper flakes
• 3 cups of boiled white rice

Vegetable Stir-fry

• 1 tbsp. vegetable oil
• 1 medium red onion, diced into large cubes
• 1 medium red bell pepper, diced into large cubes
• 1 head broccoli, cut into florets (about 2 1/2 cups)

Preparation:

1. Meatballs:
   
   Preheat oven to 230°C. Line a baking sheet with parchment paper. Combine ground chicken in a large bowl. breadcrumbs, green onions, egg, and 0.5 teaspoon salt. Scoop 30 grams of the meat mixture into tablespoons (about 30 meatballs total), roll each ball into a ball, and place on the prepared baking sheet. Bake until tender, about 10 minutes. Set aside.
2. Teriyaki sauce:
   
   In a medium saucepan, combine the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic, and 1 teaspoon water. Bring to a boil over high heat and simmer until the sauce thickens slightly and reduces by half, about 8 minutes. Transfer to a bowl and set aside. Yield: about 1 cup.
3. Fried rice with garlic:
   
   Heat vegetable oil in a large nonstick skillet over high heat. Add green onions and cook for 1 minute, stirring. Add garlic, ginger, and red pepper flakes and cook until fragrant, 1 minute. Add rice and 1 tablespoon teriyaki sauce and cook, stirring, until heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
4. Fried vegetables:
   
   Heat vegetable oil in a skillet over high heat. Add the onion and bell pepper and cook, stirring, for 1 minute. Add the broccoli and 2 cups water. Season with salt and pepper to taste. Cook, stirring, until the broccoli is bright green but still crisp, 2-3 minutes. Add 1/3 cup teriyaki sauce and cook until heated through. Add more water if needed to thin the sauce. Transfer to a serving platter and keep warm.
5. Finish with the meatballs:
   
   Add the remaining teriyaki sauce to the skillet and bring to a simmer over high heat. Add the meatballs and stir until glazed and heated through, 2-3 minutes. Place the meatballs on top of the rice and sprinkle with sesame seeds.