Chicken Teriyaki Meatballs With Edamame and Snow Peas

READY IN: 30mins
Recipe by Chef Johnsonville

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.

Top Review by stonecoldcrazy

Sorry, I just didn't like this dish at all.

Ingredients Nutrition

Directions

  1. Cook rice according to the package directions.
  2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
  3. 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.
  4. 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.
  5. 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.
  6. Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.

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