Chicken Teriyaki Meatballs with Edamame and Snow Peas

By DrChef

Hands-on time: 20 minutes Total time: 30 minutes

Ingredients

• 1 1/2 cups long-grain rice
• 1 1/4 pounds ground chicken
• 2 scallions, chopped
• 2 tablespoons grated fresh ginger
• 2 tablespoons canola oil
• 1/2 pound snow peas, halved crosswise (3 cups)
• 1 cup frozen shelled edamame, thawed
• 1/2 cup low-sodium soy sauce
• 2 tablespoons brown sugar

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1.Cook the 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 the skillet. 5.In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. 6.Serve the meatballs, vegetables, and sauce over rice.