This video is sponsored by Kikkoman USA. As always, recipes and opinions are our own.
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| RECIPE |
For the meatballs:
2 lbs ground chicken
2 tsp Kikkoman® Teriyaki Marinade & Sauce
½ cup panko
¼ cup milk
¼ cup scallion, thinly sliced
For the glaze:
2 tbsp Kikkoman® Teriyaki Marinade & Sauce
2 tbsp cornstarch
For the rest:
1 cucumber, thinly sliced
¼ cup Kikkoman® Seasoned Rice Vinegar
2 tsp chili flakes
1 cup pineapple chunks
Oil for pan
Preheat oven to 400°F. In a bowl, combine panko and milk. Once softened, add ground chicken, Kikkoman® Teriyaki Marinade & Sauce, and scallions. Mix well until fully combined.
Spray a parchment-lined baking sheet with cooking spray. Form meatballs with about 2 tablespoons of the mixture and place on the sheet. Bake for 15-20 minutes or until fully cooked and slightly browned.
Meanwhile, combine cucumber, Kikkoman® Seasoned Rice Vinegar, and chili flakes. Place in the fridge until later.
In a small bowl, whisk Kikkoman® Teriyaki Marinade & Sauce and cornstarch until dissolved. Pour into the pan, heat on medium-high, and stir until thickened. Toss cooked meatballs into the glaze, until fully coated and sticky.
To serve, layer one meatball, 2-3 slices of cucumber, and a pineapple chunk onto an appetizer skewer.
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