TERIYAKI CHICKEN BALLS

Steps:

• In a large bowl, combine ground chicken, egg, bread crumbs, 2 T. soy sauce, 2 T. rice wine, 1 T. sugar,, onion and carrot. Knead together; shape mixture into 1-inch balls and place on a cookie sheet lined with waxed paper. In large, deep skillet, heat oil on med-hi heat. Add meatballs and brown on all sides. In a small bowl, combine chicken stock, remaining soy sauce, rice wine, and sugar. Add to skillet and bring to a boil. Reduce heat and simmer gently, shaking pan often until meatballs are cooked thoroughly and sauce is reduced by about one quarter, about 10 minutes. Remove meatballs to a serving platter.