Best 2 Teriyaki Chicken And Rice Balls Recipes

Discover the scrumptious and delightful flavors of Japanese cuisine with this culinary journey into the world of teriyaki chicken and rice balls. Embark on a delectable adventure as we explore the delicate balance of sweet, savory, and umami flavors that make this dish a beloved favorite. Get ready to tantalize your taste buds with tender chicken marinated in a rich teriyaki sauce, perfectly paired with fluffy and chewy rice balls. Whether you're a seasoned cook or just starting your culinary exploration, this comprehensive guide will lead you step-by-step through the process of creating this mouthwatering meal.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Steps:

Preheat a grill pan or large griddle over medium high heat.
Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

TERIYAKI CHICKEN AND RICE BALLS

Teriyaki Chicken and Rice Balls image

This family-friendly recipe is a great way to get the kids in the kitchen: while you stir together the quick, healthy DIY teriyaki sauce, the kids can can help make the rice balls. This recipe is also one that you can make ahead and pack for a picnic, lunch, or on-the-road meal. If you prefer to use a microwave instead of the stove in Step 3, simply follow the instructions on the rice package.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ pounds chicken tenders
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 ½ tablespoons mirin
½ tablespoon grated fresh ginger
1 teaspoon cornstarch
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 tablespoons water
1 ½ tablespoons rice vinegar
1 tablespoon furikake (seaweed and sesame rice seasoning)

Steps:

Preheat oven to 425 degrees F. Sprinkle chicken evenly with salt and pepper. Skewer tenders individually and place on a foil-lined baking sheet. In a small bowl, whisk together sugar, soy sauce, mirin, ginger, and cornstarch. Divide sauce evenly into 2 small bowls.
Brush 1 bowl of soy and mirin mixture evenly over chicken tenders. Place the baking sheet in the oven and cook 8 to 10 minutes, until tenders are cooked through. Remove chicken from oven and brush remaining bowl of soy and mirin mixture evenly over cooked tenders.
Empty rice into a small saucepan, add 2 tablespoons water, and cook on medium until heated through, breaking up with a spoon and adding 1 to 2 tablespoons water, if needed. Transfer rice to a medium bowl and let cool slightly; add vinegar and mash with a fork until the rice is sticky.
With wet hands, press and squeeze a heaping tablespoon of rice into a ball. Repeat until all rice is used (about 8 rice balls). Sprinkle rice balls evenly with furikake, gently pressing seasoning into rice. Serve with chicken tenders.

Tips:

To make the chicken more flavorful, marinate it in the teriyaki sauce for at least 30 minutes before cooking.
If you don't have a grill, you can also cook the chicken in a skillet over medium heat.
Be sure to cook the chicken until it is cooked through, but not overcooked, or it will become dry.
For the rice balls, use short-grain rice, as it is stickier and will hold the balls together better.
If you don't have furikake, you can use a mixture of sesame seeds, seaweed flakes, and salt.
To make the sauce, use a good quality teriyaki sauce. You can also make your own teriyaki sauce by simmering soy sauce, mirin, sake, and brown sugar together.
Serve the chicken and rice balls with a side of steamed vegetables or salad.

Conclusion:

Teriyaki chicken and rice balls are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The chicken is flavorful and juicy, and the rice balls are sticky and satisfying. This dish is sure to please everyone at the table.