Asian Chicken Meatballs with Teriyaki Glaze

Asian Chicken Meatballs with Teriyaki Glaze
Katie (Katiedid)

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.