Prep 20 mins
Cook 10 mins
I found this in Real Simple magazine from their easy dinner section, December 2008. I love edamame and was excited to see it used in an interesting way.
- 1 1⁄2 cups long grain rice
- 1 1⁄4 lbs ground chicken
- 2 scallions, chopped
- 2 tablespoons grated fresh ginger
- 2 tablespoons canola oil
- 1⁄2 lb snow peas, halved crosswise (3 cups)
- 1 cup frozen shelled edamame, thawed
- 1⁄2 cup low sodium soy sauce
- 2 tablespoons brown sugar
- Cook rice according to the package directions.
- Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
- Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
- Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to skillet.
- In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.
- Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
Sorry, I just didn't like this dish at all.
DH and I totally enjoyed this for dinner last night. I did add some fresh minced garlic to the meatballs (we love garlic) and a little to the sauce. Other than that I followed the instructions exactly and will be making this again. Thank you! Made for Fall Pick a Chef 2009.
This is kind of a halfway review. I used frozen chicken meatballs I got from Costco (which were AWESOME), and made the rest of this recipe. The combo of the snow peas and edamame with the meatballs was very pretty. The soy sauce and brown sugar made a good and simple sauce. This ones a keeper. I have had it for dinner and 2 lunches so far. I love the edamame in there! It was my first time to use it at home and will do so again soon.