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Okra with Teriyaki Chicken Meatballs

Okra with Teriyaki Chicken Meatballs

Savory teriyaki meatballs paired with tender okra. Quick weeknight favorite.

prep
15 min
cook
25 min
serves
4
difficulty
Easy
  • #asian
  • #chicken
  • #weeknight
  • #okra

Cooked

ingredients

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/4 cup teriyaki sauce
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 lb fresh okra, trimmed
  • 2 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced
  • Salt and pepper to taste

Instructions

  1. Prepare the meatballs: In a large bowl, combine ground chicken, panko breadcrumbs, egg, half the minced garlic, ginger, salt, and pepper. Mix gently until just combined.

  2. Form meatballs: Roll the mixture into 1.5-inch meatballs (about 16-18 total). Set aside on a plate.

  3. Make the sauce: In a small bowl, whisk together teriyaki sauce, soy sauce, and honey. Set aside.

  4. Cook the meatballs: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.

  5. Cook the okra: In the same skillet, add remaining oil and the rest of the garlic. Add okra and sauté for 5-7 minutes until tender and slightly charred.

  6. Combine: Return meatballs to the skillet with okra. Pour the teriyaki sauce over everything and toss to coat. Cook for 2-3 minutes until the sauce thickens slightly.

  7. Serve: Transfer to a serving platter, sprinkle with sesame seeds and sliced green onions. Serve over steamed rice.

Tips

  • Don't overmix the meatball mixture or they'll become tough
  • Fresh okra works best - look for bright green pods without blemishes
  • The sauce will thicken as it cooks; add a splash of water if it gets too thick
  • Leftovers keep well in the fridge for up to 3 days