CHICKEN SRIRACHA MEATBALLS
These ground chicken meatballs are a fun and tasty way to enjoy the flavor of sriracha. They make great little party appetizers, meatball subs, or a filling main dish when served with steamed rice. If you like your meatballs extra spicy, you can always drizzle more sriracha on the finished meatballs.
Provided by bd.weld
Categories Main Dish Recipes Meatball Recipes
Time 40m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
- In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
- Shape into 25 1-inch balls. Place on the prepared rack.
- Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 34.3 calories, Carbohydrate 3 g, Cholesterol 18 mg, Fat 0.5 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 167.6 mg, Sugar 0.1 g
CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams
BUFFALO CHICKEN DIPPING BALLS
They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Spicy
Time 2h16m
Yield 12
Number Of Ingredients 10
Steps:
- Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
- Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g
CHICKEN RICE BALLS
Here's a fun way to serve two delicious staple-chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed. , Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. , Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.
Nutrition Facts :
STEAMED THAI CHICKEN BALLS.
Make and share this Steamed Thai Chicken Balls. recipe from Food.com.
Provided by Sonya01
Categories Chicken
Time 20m
Yield 24 balls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
- In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
- Mix well using your hands.
- Form spoonfuls of the mixture into 24 balls.
- Place in the steamer, cover and cook for 10 mins or until cooked though.
- While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
- Place in small bowls for dipping.
- Remove the balls from the steamer and serve accompanied by the dipping sauce.
- Enjoy.
STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS
Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces.
- In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
- Remove stems from mushrooms; slice caps.
- Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
- In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
- Serve hot.
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