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Easy Teriyaki Chicken Rice Balls: Best Kid-Friendly Lunch

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These Easy Teriyaki Chicken Rice Balls are a simple, kid-friendly lunch solution made with leftover chicken and rice, coated in a sweet and savory homemade teriyaki glaze. They are perfect for lunchboxes and picky eaters.

Ingredients

Scale
  • 3 cups cooked white rice (day-old preferred)
  • 1.5 cups cooked chicken, shredded or finely chopped
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Nori (seaweed) sheets, cut into strips (optional)
  • Toasted sesame seeds for garnish

Instructions

  1. Make the Teriyaki Sauce: In a medium skillet over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk and bring to a gentle simmer for 1-2 minutes until fragrant.
  2. Thicken the Sauce: In a small bowl, whisk together cornstarch and water until dissolved. Pour the slurry into the simmering sauce while whisking continuously. Cook for 30 seconds until the sauce thickens into a glossy glaze, then remove from heat.
  3. Combine Chicken and Sauce: Add the chopped or shredded cooked chicken to the skillet with the teriyaki sauce. Stir well to coat every piece evenly.
  4. Mix with Rice: In a large mixing bowl, add the cooked rice. Pour the teriyaki chicken mixture over the rice and gently fold together with a spatula until the rice is evenly coated and the chicken is distributed. Be careful not to mash the rice.
  5. Prepare to Roll: Lay out a sheet of plastic wrap on your work surface. Place about 1/4 cup of the rice mixture in the center.
  6. Shape the Rice Balls: Gather the corners of the plastic wrap and twist to form a tight pouch. Gently squeeze and shape the mixture into a ball through the plastic wrap. Twist the top to seal.
  7. Set the Shape: Place the wrapped rice ball on a baking sheet or plate. Let it rest for a minute while you shape the rest. Repeat until all mixture is used (makes about 8-10 rice balls).
  8. Garnish (Optional): If using, press nori strips around the bottom or middle of each rice ball. Sprinkle tops with toasted sesame seeds.
  9. Serve or Store: Serve immediately warm, at room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Notes

Use day-old rice for best texture. If using fresh rice, let it cool completely. Plastic wrap is key for mess-free rolling. Adjust sauce consistency with a splash of water if too thick. For gluten-free, use tamari or coconut aminos. For a baked version, place rice balls on a parchment-lined baking sheet and bake at 375°F (190°C) for 10-12 minutes.

Nutrition

Keywords: teriyaki chicken rice balls, kid-friendly lunch, easy lunchbox recipe, picky eater recipe, homemade teriyaki, rice balls for kids

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