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Chicken Teriyaki Meatballs With Edamame

Chicken Teriyaki Meatballs With Edamame and Snow Peas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 431Calories From Fat 34%
  • Fat 17g
  • Cholesterol 64mg
  • Carbohydrate 44g
  • Sodium 842mg
  • Protein 24g
  • Fiber 4g
  • Sugar 10g
What does this mean? See Nutrition 101 .

Quick Tip

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Don’t uncover the pan or stir the rice during cooking. If it is done before you’re ready to serve, place a folded towel over the pan and replace the lid. 

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