Teriyaki chicken meatballs on rice

Sometimes you want your meal to be a bit naughty… and when you’re following a FODMAP diet, we find that things like “sauce” and “minimal vegetables” satisfy our need for rebellion, without setting off the old IBS. This meal feels like a guilty pleasure during, but certainly doesn’t come with any repercussions after.

Print Recipe

Teriyaki chicken meatballs on rice

You can't really go wrong with meatballs, can you? Well this recipe takes the deliciousness of meatballs, adds the extra zing of a low-FODMAP teriyaki sauce, and with a healthy side of rice and cucumber, will fill you up. Take that, IBS!

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

The rice

• 1/2 cup rice Japanese brown rice goes best
• 1 small cucumber
• 1 tbsp coriander roughly chopped

The sauce

• 3 tbsp soy sauce gluten free, please
• 2 tbsp mirin your tummy should be fine with this
• 2 tbsp water
• 2 tbsp ginger finely grated (or used the pre-crushed stuff)
• 3/4 tsp sugar
• 1 tsp cornflour mixed with 2 tbsp water

The meatballs

• 1 medium egg
• 400 grams chicken mince
• 2 tbsp coriander chopped
• 1 tsp soy sauce
• 2 tsp ginger grated or crushed
• 3/4 cup breadcrumbs pre-made breadcrumbs cost a fortune, so toast some GF bread, then chuck it in the blender

Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients The rice 1/2 cup rice Japanese brown rice goes best 1 small cucumber 1 tbsp coriander roughly chopped The sauce 3 tbsp soy sauce gluten free, please 2 tbsp mirin your tummy should be fine with this 2 tbsp water 2 tbsp ginger finely grated (or used the pre-crushed stuff) 3/4 tsp sugar 1 tsp cornflour mixed with 2 tbsp water The meatballs 1 medium egg 400 grams chicken mince 2 tbsp coriander chopped 1 tsp soy sauce 2 tsp ginger grated or crushed 3/4 cup breadcrumbs pre-made breadcrumbs cost a fortune, so toast some GF bread, then chuck it in the blender

Instructions

1. Preheat the oven to 200C
2. Put the rice on to cook - either in a pot of boiling water (should take about 15 minutes), or in a rice cooker.
3. In a small bowl, mix all of the sauce ingredients EXCEPT the cornflour/water mix.
4. In a medium bowl, add the egg, whisk it, then add the rest of the meatball ingredients. Mix it all together, then make tablespoon-sized balls.
5. Heat some oil in a fry pan on medium heat, then cook the meatballs (in batches if necessary) for 1-2 minutes each side, just until they're browned (not cooked through). Once they're all browned, put them on a baking tray and pop them in the oven for 10 minutes. Turn the pan down to low heat.
6. Your rice should be done by now. Take it off the heat, drain any excess water, and set aside.
7. Add the sauce to the pan, and once it comes to boil, add the cornflour/water mix. Simmer for 1-2 minutes until the sauce thickens, then remove from the heat.
8. Once the meatballs are cooked, take them out of the oven and put them in the pan with the sauce. Roll them around to evenly disperse the sauce.
9. Now chop your cucumber into cubes, and add it plus the remaining coriander to the rice. Mix thoroughly, then split the rice into two bowls, and top with meatballs and any remaining sauce. We hope you love it!

Share this Recipe