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Two bowls with a bed of rice, side of stir fried veggies and sticky teriyaki chicken meatballs.
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4.75 from 12 votes

Sticky Teriyaki Chicken Meatballs and Rice

These Sticky Teriyaki Chicken Meatballs and Rice Bowls are perfect for meal prep! Serve with a mix of fresh and delicious stir fried veggies.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 550kcal
Author: Taylor Stinson

Ingredients

Meatballs

  • 1 lb ground chicken or turkey
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 tbsp soy sauce or tamari
  • 1 tsp chili garlic sauce or sriracha
  • 2 cloves minced garlic
  • 1 tsp minced gingerroot
  • 2 green onions sliced
  • 1/2 tsp salt

Teriyaki sauce

  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce or tamari
  • 2 tbsp honey
  • 2 tsp cornstarch

Rice

  • 1 cup white rice
  • 1 1/2 cups water
  • 1 tsp butter
  • 1 pinch salt

Veggies

  • 1 tbsp sesame oil
  • 1 cup snap peas
  • 1 cup carrot matchsticks
  • 1 cup red cabbage thinly sliced
  • salt & pepper to taste

Optional garnishes

  • 3 green onions sliced
  • Sesame seeds for garnish

Instructions

  • Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove, cooking until the liquid has absorbed.
  • Mix ingredients under the meatballs heading together in a large bowl, then form into meatballs with wet hands, placing on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.
  • Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add snap peas, carrots and cabbage, seasoning with salt and sauteeing for 4-5 minutes until tender, then remove from heat.
  • While cooking the veggies, add the teriyaki sauce ingredients to a large bowl, mixing well to combine. Microwave, covered, for 1 minute until the sauce thickens. Remove meatballs from oven and toss in sauce, then serve alongside rice and veggies. Enjoy!

Notes

Make sure not to overhandle the meatballs and wet your hands before rolling them into balls.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes.
Freeze these meatballs cooked or uncooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.
If you’re freezing the meatballs raw, make sure to flash-freeze them for an hour beforehand so they don’t stick together.

Nutrition

Calories: 550kcal | Carbohydrates: 72g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1529mg | Potassium: 980mg | Fiber: 4g | Sugar: 18g | Vitamin A: 6102IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 3mg