Chicken Teriyaki Meatballs With Edamame
Serves 4|
Hands-On Time:
|
Total Time:
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
Directions
- Cook the 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 the skillet.
- In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
- Serve the meatballs, vegetables, and sauce over rice.
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
.
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Quick Tip
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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