Name: Teriyaki chicken meatballs with rice & greens
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 shallots -; 1 carrot , cut into chunks -; 500g boneless, skinless chicken breast or thighs, cut into chunks -; zest and juice 1 lemon -; a little oil -; 200g basmati rice -; 200g spring green , chopped -; 100ml mirin -; 3 tbsp soy sauce -; 3 tbsp caster sugar -

Ingredients for - Teriyaki chicken meatballs with rice & greens

1. 2 shallots

2. 1 carrot , cut into chunks

3. 500g boneless, skinless chicken breast or thighs, cut into chunks

4. zest and juice 1 lemon

5. a little oil

6. 200g basmati rice

7. 200g spring green , chopped

8. 100ml mirin

9. 3 tbsp soy sauce

10. 3 tbsp caster sugar

How to cook deliciously - Teriyaki chicken meatballs with rice & greens

1 . Stage

Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.

2 . Stage

Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.

3 . Stage

Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.