Teriyaki Chicken Meatballs with Brown Rice and Seasonal Slaw
Turn simple, budget-friendly ingredients into flavourful, make-ahead meals that keep you fueled all week!
Makes: 4–5 meal prep servings
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients:
- 1kg chicken mince
- 1 egg
- ½ cup breadcrumbs (or panko)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- ¼ tsp black pepper
- Teriyaki Sauce:
- ⅓ cup soy sauce
- ¼ cup honey or maple syrup
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 tsp cornstarch + 1 Tbsp water (slurry)
- Seasonal Slaw:
- 2 cups shredded cabbage or coleslaw mix
- 1 large carrot, shredded
- 2 spring onions, sliced
- 1 Tbsp lime or lemon juice
- tsp honey
- Pinch of salt
- To serve:
- 4 cups cooked brown rice
- Sesame seeds and coriander for garnishing
How To Make Teriyaki Chicken Meatballs with Brown Rice and Seasonal Slaw
- In a bowl, mix all meatball ingredients until just combined.
- Roll into meatballs and place on the baking sheet and place into the refrigerator for about 10 minutes to firm up.
- Heat oil in large skillet, add in meatballs and cook for about 7 – 8 minutes, then remove from the pan and set aside.
- In the same pan make the sauce, add in all the ingredients and allow it to simmer for 3 -4 minutes.
- Stir in cornstarch slurry and cook until thickened.
- Add the meatballs back into pan and allow it to cook in the sauce for about 1 minute and heated through and coated in sauce.
- For the slaw add all ingredients into a bowl and mix until well combined.
- Place into the refrigerator until needed.
- To assemble, add 1 cup cooked rice into your lunchbox, add about 4 -5 chicken meatballs and spoon ½ cup the fresh slaw on the side.
- Store in airtight containers for up to 4 days in the fridge.
Chefs Tip: Don’t overmix the meat – overworking chicken can make meatballs dense. Gently combine ingredients just until incorporated.