Teriyaki Chicken Meatballs

• Chicken Meatballs:
• 5 ounces ground chicken
• 2 spring onions, chopped
• 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 1/2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 2 tablespoons vegetable oil, or more as needed
• 4 shiitake mushrooms, cut in half
• 1 3/4 ounces daikon (Japanese radish), sliced
• Teriyaki Sauce:
• 1 cup water
• 2 tablespoons sake (Japanese rice wine)
• 2 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons soy sauce
• 1 tablespoon white sugar

1. Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
2. Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
3. Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

chicken, ground chicken, spring onions, sake, water, cornstarch, ginger, soy sauce, vegetable oil, shiitake mushrooms, teriyaki sauce, water, sake, rice wine, soy sauce, white sugar

Taken from www.allrecipes.com/recipe/255026/teriyaki-chicken-meatballs/ (may not work)