Teriyaki chicken meatballs with rice & greens

Ingredients:

• 2 shallots 
• 1 carrot cut into lumps 
• 500g boneless, skinless chicken bosom or thighs, cut into lumps 
• pizzazz and juice 1 lemon 
• a little oil 
• 200g basmati rice 
• 200g spring green cleaved 
• 100ml mirin 
• 3 tbsp soy sauce 
• 3 tbsp caster sugar 

Recipe:

Warmth stove to 200C/180C fan/gas 6. Heartbeat the shallots and carrot in a sustenance processor until finely hacked. Include the chicken, lemon pizzazz and some flavoring, and heartbeat again until blended. Utilizing oiled hands, shape into little meatballs. Put on a heating plate fixed with preparing material and heat for 10 mins until seared and cooked through.

In the interim, heat up the rice following pack guidelines, including the spring greens for the last 4 mins. Deplete well.

Include the mirin, soy, lemon squeeze and sugar to a pan. Convey to the bubble, at that point stew until saucy. Expel from the warmth, add the meatballs to the container and move them around in the sauce. Gap the rice and greens between plates or dumbfounds and spoon the meatballs.