Chicken Teriyaki Meatballs With Edamame
Serves 4|
Hands-On Time:
20m
|
Total Time:
30m
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.
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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