Teriyaki chicken meatballs with rice & greens

• shallots↗2
• carrot↗1

  cut into chunks

• boneless, skinless chicken breast↗500g g

  or thighs, cut into chunks

• zest and juice 1 lemon
• a little oil
• basmati rice↗200g g
• spring green↗200g g

  chopped

• mirin↗100ml ml
• soy sauce↗3 tbsp tbsp
• caster sugar↗3 tbsp tbsp

Step-by-step instructions

1. 1

   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. 2

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

3. 3

   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.