Oriental Chicken Balls

• 1/2 teaspoon ginger
• 1/2 teaspoon cornstarch
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 lb ground chicken
• 1/4 cup teriyaki marinade
• 2 tablespoons teriyaki marinade
• 3 green onions, finely chopped
• 1 tablespoon water chestnut, finely chopped

1. Preheat oven at 500 degrees.
2. Add 1/4 c teriyaki sauce, 1/2 t cornstarch, all of the ginger and sesame oil into a small saucepan and stir until it is thickened. Set it aside.
3. Combine ground Chicken, green onions, chopped water chestnuts, 2 T teriyaki and 1 T cornstarch.
4. Shape by rounded teaspoons into small balls. Place the balls into a foiled-lined baking pan.
5. Bake for 10 minutes.
6. Remove from pan and carefully stir in the sauce if serving with rice or use the sauce for dipping if using them for an appetizer.

ginger, cornstarch, cornstarch, sesame oil, ground chicken, teriyaki marinade, teriyaki marinade, green onions, water

Taken from www.food.com/recipe/oriental-chicken-balls-220288 (may not work)