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Ginger Chicken Meatballs


Prep Time: 10 Minutes

Cook Time:15 Minutes

  • 1 (5 ounce) can Dynasty Water Chestnuts, drained
  • 5 cloves garlic, coarsely chopped
  • 2 inches fresh ginger, peeled and coarsely chopped
  • 6-8 green onions, coarsely chopped
  • 2 tsp. Dynasty Premium Sesame Oil
  • 2 Tbsp. Kikkoman Soy Sauce
  • ½ cup plain bread crumbs
  • 1 1⁄4 lbs ground chicken breast
  • 1 egg
  • 2 Tbsp. vegetable oil
  • Cooked Nishiki rice for serving
  1. Place garlic, ginger, green onions, and Dynasty Water Chestnuts into the bowl of a food processor.
  2. Pulse until a thick paste forms. Remove, place in a bowl, and mix the Dynasty Premium Sesame Oil, Kikkoman soy sauce, plain bread crumbs, and egg.
  3. Add chicken and gently combine all ingredients until well blended.
  4. Heat a large skillet and add enough vegetable oil to cover the bottom of the pan. Using your hands or a small scoop, form a ball of meat about the size of a golf ball and place it in the hot skillet. Saute meatballs for about 2 minutes or until browned on the bottom, turn gently to an uncooked side and continue cooking. Keep turning the meatballs as they cook so that all sides are browned evenly.
  5. Serve over cooked Nishiki steamed rice with your favorite sauce. Enjoy!

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Dish Type / Ethnic Cuisine
Main Dish