I know. These look really good, don’t they? Little spiced meatballs are one of the things I make over and over again. But I do try and experiment with something a little different each time. This time I made them a little spicier and a little greener.
Teriyaki chicken with veggie rice bowls: Sauce: 1/2 cup teriyaki marinade from kikkoman Add brown sugar, honey, ginger, and garlic as recommended Also add scallions No cornstarch on hand Marinate chunks of chicken for several hours in the fridge Cook chicken 8-10 minutes on the stove in an oiled pan over high heat Cook veggies as directed