Rating: 3.5 stars
94 Ratings
  • 5 star values: 34
  • 4 star values: 23
  • 3 star values: 14
  • 2 star values: 19
  • 1 star values: 4
Sara Quessenberry


Credit: Marcus Nilsson

Recipe Summary

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

431 calories; fat 17g; cholesterol 64mg; carbohydrates 44g; calories from fat 34%; sodium 842mg; protein 24g; fiber 4g; sugars 10g.