Teriyaki ready-to-eat meal

Easy Chicken Teriyaki Meatball Rice Bowl

Description

Looking for a quick and easy Japanese-inspired meal? Enjoy Jack’s Gourmet Teriyaki Chicken Meatballs served over rice with broccoli, edamame and egg, finished with teriyaki sauce. A wholesome and satisfying lunch or dinner ready in just 20 minutes.

Serves: 4

Prep & Cook Time: Approx. 20 minutes

  • 1 pack (500g) Jack’s Gourmet Teriyaki Chicken Meatballs
  • 3 cups cooked Japanese short-grain or jasmine rice
  • 200g broccoli, cut into florets
  • 150g frozen edamame, shelled
  • 2 eggs
  • 2 stalks spring onion, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Teriyaki sauce, as needed for drizzling
  1. Prepare the riceCook the rice according to the packet instructions. Divide the warm rice evenly among 4 bowls.
  2. Cook the meatballsPrepare the Jack’s Gourmet Teriyaki Chicken Meatballs according to the pack instructions until thoroughly heated. Toss with a little additional teriyaki sauce if you prefer them extra saucy.
  3. Prepare the vegetablesBlanch or steam the broccoli for about 3–4 minutes until tender but still vibrant green. Cook the edamame according to the packet instructions and drain.
  4. Prepare the eggsBoil the eggs for about 7 minutes for a soft, slightly runny centre, or longer if preferred. Cool, peel and halve.
  5. Assemble the bowlsTop each serving of rice with the Teriyaki Chicken Meatballs, broccoli, edamame and half a boiled egg.
  6. Finish & serveDrizzle with a little teriyaki sauce and garnish with sliced spring onion and sesame seeds. Serve immediately.