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Teriyaki chicken meatballs with rice & greens from BBC Good Food Magazine, January 2013 (page 100) by Jennifer Joyce

  • shallots
  • soy sauce
  • carrots
  • chicken breasts
  • lemons
  • caster sugar
  • basmati rice
  • mirin
  • spring greens

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs for breasts.

  • Cheri on December 12, 2015

    This is very, very good. Substituted ground turkey for the chicken and added small amount of breadcrumbs and mayo to bind. Don't skip the lemon rind, it adds a nice brilliance to the finished dish. Sauce qty. is adequate for 1 lb of ground meat, to lightly sauce the dish. Sauce is not too sweet or salty, and combined with the brown rice & sautéed greens it was really a good and filling combo. I'll make this again.

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