Preheat oven to 350 degrees.

Mix together ground chicken, 1/4 cup green onions, egg, 2 tbsp teriyaki sauce, and panko breadcrumbs in a bowl until well combined.

Scoop out a small palm sized amount (about 2 tbsp) in your hand and roll into a meatball. Place on a lined tray or plate until all meatballs are rolled out.

In a large skillet over medium heat add a large swirl of olive oil to coat the bottom evenly.

Gently place meatballs in the pan, spacing slightly and not overcrowding (I usually cook about 8-10 at a time).

Let the meatballs sizzle and cook for about 3-4 minutes until browned on one side then flip over and cook until browned on the other side.

Add about 1/3 cup chicken broth to the pan (enough to cover the bottom).

Now you can either place the skillet in the oven, which is what I like to do, (I use a oven safe cast iron pan) and let the meatballs finish cooking in the oven for about 5 minutes.

Or you can lower the heat on the stove to med-low, cover with a lid, and let the meatballs simmer on the stove top until the liquid is evaporated (about 5-10 minutes).

Add the meatballs to a platter or dish, baste with 1 tbsp Teriyaki sauce, and cover to keep warm.

Repeat the cooking process with remaining meatballs.

Serve warm on top of hot Jasmine rice and with a side of veggies (like my Lemon Parmesan Roasted Broccoli).

Garnish with 1 tbsp green onions (and more teriyaki sauce if you'd like).