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

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • 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.
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