Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together the teriyaki sauce ingredients and set aside. | 2. Combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper. | 3. Form into small balls (just a bit smaller than a ping pong ball - you should get about 20). | 4. Heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). Cook until browned on one side (about 3 minutes) and then flip over until cooked through. | 5. With all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. Carefully mixing so that the meatballs are covered with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	9	ounces	ground	543.15	0.3315	46.7415	37.8165
tofu	5	ounces	firm	204.1163	3.9406	24.4798	12.3604
bell pepper	1		minced sweet	-	-	-	-
green onion	1		minced	19.17	4.0754	0.6887	0.3337
ginger	1	inch	grated	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	3	dashes		-	-	-	-
black pepper			ground	-	-	-	-
cooking oil	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
mirin	1	tablespoon		-	-	-	-
rice vinegar	2	teaspoons		-	-	-	-
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.