Chicken Teriyaki Meatballs With Edamame and Snow Peas
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
16 meatballs
- Serves:
- 4
ingredients
- 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
directions
- 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.
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Reviews
-
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.