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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:



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.