Teriyaki Chicken Balls

• 1 lb. lean ground chicken or turkey
• 1 egg, beaten
• 3/4 c. fresh bread crumbs, or 1/2 c. dry
• 1/3 c. lite soy sauce, divided
• 1/3 c. rice wine, divided
• 2 T. granulated sugar, divided
• 2 T. finely chopped onion
• 2 T. finely chopped carrot
• 2 T. veggie oil
• 1 c. chicken stock

1. In a large bowl, combine ground chicken, egg, bread crumbs, 2 T. soy sauce, 2 T. rice wine, 1 T. sugar,, onion and carrot. Knead together; shape mixture into 1-inch balls and place on a cookie sheet lined with waxed paper.
2. In large, deep skillet, heat oil on med-hi heat. Add meatballs and brown on all sides.
3. In a small bowl, combine chicken stock, remaining soy sauce, rice wine, and sugar. Add to skillet and bring to a boil. Reduce heat and simmer gently, shaking pan often until meatballs are cooked thoroughly and sauce is reduced by about one quarter, about 10 minutes. Remove meatballs to a serving platter.

lean ground chicken, egg, bread crumbs, soy sauce, rice wine, sugar, onion, carrot, veggie oil, chicken stock

Taken from www.epicurious.com/recipes/member/views/teriyaki-chicken-balls-50032111 (may not work)