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Chicken Teriyaki Meatballs with
Brown Rice and Pineapple
Yield: 1 Meal
CHICKEN TERIYAKI MEATBALLS:
1 teaspoon sesame oil
1/4 pound ground chicken
1/4 teaspoon each onion, garlic and ginger powder
1 tablespoon chopped green onion
1 teaspoon plain breadcrumbs
Salt and pepper to taste
1/4 cup good quality teriyaki sauce
COOKED BROWN RICE
(USING CHICKEN BROTH)
PREPARATION
1.
Using chicken broth instead of water, cook brown rice according to package directions.
2.
With your hands, lightly knead the spices, onion, breadcrumbs, salt and pepper into the
ground chicken. Roll into 8 equal meatballs. Heat oil in a skillet over medium-high heat.
Cook the meatballs about 10 minutes or until cooked through, turning periodically for
even cooking. Toss the cooked meatballs in the teriyaki sauce.
3.
Cook the vegetables in the same skillet. Heat sesame oil over medium-high heat. Add sugar
snap peas, garlic, salt and pepper. Sauté until seared and tender-crisp, about 5 minutes.
4.
Pack fresh pineapple to enjoy mixed into the rice or as a sweet snack later.
GARLIC SAUTÉED SUGAR SNAP PEAS:
1 teaspoon sesame oil
1-1/4 cups sugar snap peas
1 clove garlic, minced
Salt and pepper to taste
PINEAPPLE CHUNKS
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