Best 7 Chicken Rice Balls Recipes

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Chicken and rice balls are innovative and beloved by many people. The combination of fragrant chicken and glutinous rice creates a harmonious and perfect flavor. Its eye-catching yellow color also stimulates the taste buds of diners.

The recipes provided in this article are carefully curated to guide you through the process of creating delectable chicken and rice balls. Each recipe comes with its unique set of flavors and textures, ensuring that there's something for every palate to savor. Learn how to make traditional chicken rice balls, vegetarian chicken rice balls, and even baked chicken rice balls. With step-by-step instructions and helpful tips, these recipes will make the cooking process a breeze. So, gather your ingredients, put on your apron, and get ready to embark on a culinary journey that will tantalize your taste buds.

Here are our top 7 tried and tested recipes!

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS



Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Steps:

  • Preheat a grill pan or large griddle over medium high heat.
  • Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
  • While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
  • While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  • Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
  • While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY



Orange Chicken Kebabs With Fried Sticky Rice Balls Recipe by Tasty image

Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.

Provided by Tresha Lindo

Categories     Appetizers

Time 1h30m

Yield 10 kebabs

Number Of Ingredients 21

1 cup orange juice
1 cup chicken stock
1 tablespoon orange zest
¼ cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon garlic, grated
1 tablespoon fresh ginger, grated
½ teaspoon red pepper flakes
1 ½ lb boneless, skinless chicken thighs, cut into 1½-inch (3 cm) cubes
8 cups vegetable oil
⅓ cup corn starch, divided, plus 1 tablespoon cornstarch
1 tablespoon water
⅓ cup all purpose flour
1 tablespoon kosher salt
2 tablespoons sesame seeds
2 tablespoons scallions, thinly sliced
1 ½ cups sushi rice
2 cups water
1 ½ teaspoons kosher salt
10 wooden skewers, 12 in (30 cm)

Steps:

  • Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
  • While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
  • Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  • Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
  • Line a baking sheet with parchment paper.
  • Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
  • Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
  • Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
  • Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
  • In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
  • Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
  • Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
  • Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
  • Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
  • Enjoy!

CHICKEN RICE BALLS



Chicken Rice Balls image

Here's a fun way to serve two delicious staple-chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 15

1/2 cup finely chopped celery
1/3 cup sliced green onions, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups cooked rice
1-1/2 cups finely chopped cooked chicken
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon poultry seasoning
1/2 cup finely crushed cornflakes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup milk

Steps:

  • In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed. , Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. , Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.

Nutrition Facts :

CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY



Crispy Chicken Teriyaki Rice Balls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

1 lb boneless, skinless chicken breast
salt, to taste
white pepper, to taste
2 tablespoons water
1 ½ teaspoons cornstarch
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons cooking oil
1 cup bell pepper, julienned
1 cup carrot, julienned
4 cups short grain rice, cooked
3 eggs, beaten
2 cups panko breadcrumbs
1 cup scallion, thinly sliced

Steps:

  • In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  • Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  • In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  • In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  • Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  • Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  • Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  • Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  • Cut in half and serve with the remaining sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams

TERIYAKI CHICKEN AND RICE BALLS



Teriyaki Chicken and Rice Balls image

This family-friendly recipe is a great way to get the kids in the kitchen: while you stir together the quick, healthy DIY teriyaki sauce, the kids can can help make the rice balls. This recipe is also one that you can make ahead and pack for a picnic, lunch, or on-the-road meal. If you prefer to use a microwave instead of the stove in Step 3, simply follow the instructions on the rice package.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ pounds chicken tenders
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 ½ tablespoons mirin
½ tablespoon grated fresh ginger
1 teaspoon cornstarch
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 tablespoons water
1 ½ tablespoons rice vinegar
1 tablespoon furikake (seaweed and sesame rice seasoning)

Steps:

  • Preheat oven to 425 degrees F. Sprinkle chicken evenly with salt and pepper. Skewer tenders individually and place on a foil-lined baking sheet. In a small bowl, whisk together sugar, soy sauce, mirin, ginger, and cornstarch. Divide sauce evenly into 2 small bowls.
  • Brush 1 bowl of soy and mirin mixture evenly over chicken tenders. Place the baking sheet in the oven and cook 8 to 10 minutes, until tenders are cooked through. Remove chicken from oven and brush remaining bowl of soy and mirin mixture evenly over cooked tenders.
  • Empty rice into a small saucepan, add 2 tablespoons water, and cook on medium until heated through, breaking up with a spoon and adding 1 to 2 tablespoons water, if needed. Transfer rice to a medium bowl and let cool slightly; add vinegar and mash with a fork until the rice is sticky.
  • With wet hands, press and squeeze a heaping tablespoon of rice into a ball. Repeat until all rice is used (about 8 rice balls). Sprinkle rice balls evenly with furikake, gently pressing seasoning into rice. Serve with chicken tenders.

STEAMED-CHICKEN RICE BALLS WITH DIPPING SAUCE



Steamed-Chicken Rice Balls with Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup uncooked short-grain white rice
1 pound ground chicken
1 egg, well beaten
3/4 cup finely chopped onion
1 can (8 ounces) water chestnuts, finely chopped
5 pickled jalapenos, minced
1/4 cup chopped fresh cilantro leaves
1 tablespoon salt
Lettuce or cabbage leaves to prevent rice balls from sticking
6 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons simple syrup (equal amounts of sugar and water heated until sugar melts, then cooled)

Steps:

  • Rinse rice and soak for 2 to 3 hours. Drain and set aside.
  • Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
  • Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use.
  • When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes.
  • To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.

SWEET & SOUR CHICKEN BALLS WITH BROWN RICE



Sweet & Sour Chicken Balls With Brown Rice image

The sauce is lovely poured over the rice. The balls seem quite soft when you are making them but they do firm up during the cooking. If you wish firmer chicken balls add more bread crumbs, but only a few. Make sure that you coat them well with crumbs so they turn golden when you are browning them. A green salad goes well with this dish.

Provided by Bergy

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb ground chicken
1 egg, slightly beaten
3/4 cup fine breadcrumbs
1/4 cup yam, cooked and mashed
1 1/2 teaspoons fresh sage, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon mustard powder
3 tablespoons onions, finely chopped
salt & pepper
1/4 cup fine breadcrumbs (to coat the balls)
3/4 teaspoon mixed Italian herbs (or use Italian Herb Bread crumbs)
1 (14 ounce) can tomato sauce
6 tablespoons honey
4 tablespoons balsamic vinegar
1/4 cup grated carrot
1 tablespoon Worcestershire sauce
1/4 cup green pepper, finely chopped
1 teaspoon chili flakes (optional)
1 jalapeno pepper, finely chopped (optional)
3 cups cooked brown rice (apprx 1 1/3 cups raw rice)

Steps:

  • Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
  • Use your hands to evenly blend all the ingredients together.
  • Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
  • Mix the 1/4 cup of crumbs& Italian herb.
  • Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
  • Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
  • Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
  • Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
  • Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
  • Serve with hot cooked Brown Rice.
  • I like the sauce over the rice.

Nutrition Facts : Calories 608.9, Fat 13.4, SaturatedFat 3.6, Cholesterol 144, Sodium 864.1, Carbohydrate 93.5, Fiber 6.5, Sugar 35.7, Protein 30.4

Tips:

  • Choose the right rice. Use short-grain or medium-grain rice, which has a higher starch content that will help the rice balls hold together.
  • Cook the rice properly. Make sure the rice is cooked through but not mushy. If the rice is too soft, the rice balls will be too sticky.
  • Use cold rice. Chilled rice is easier to handle and will hold its shape better when forming the rice balls.
  • Season the rice. Add some salt, pepper, and other seasonings to the rice before forming the balls. This will give the rice balls more flavor.
  • Use a variety of fillings. Chicken is a classic filling for rice balls, but you can also use other cooked meats, vegetables, or cheeses.
  • Be creative with the shaping. You can form the rice balls into balls, logs, or even fun shapes like animals or hearts.
  • Cook the rice balls properly. You can fry, bake, or steam the rice balls. Make sure to cook them until they are heated through and have a crispy exterior.
  • Serve with your favorite dipping sauce. Soy sauce, sweet and sour sauce, or chili sauce are all popular choices.

Conclusion:

Chicken rice balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little creativity, you can create endless variations of this classic recipe. So next time you are looking for a quick and easy meal, give chicken rice balls a try!

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