Directions:
- Cook 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 skillet.
- In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.
- Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.81 Kcal (1477 kJ) | ||
| Calories from fat | 178.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 31% | |
|---|---|---|---|
| Cholesterol | 121.88mg | 41% | |
| Sodium | 1153.83mg | 48% | |
| Potassium | 978.88mg | 21% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 29.98g | 60% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 2.8mg | 16% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.07 Kcal (524 kJ) | ||
| Calories from fat | 63.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 31% | |
|---|---|---|---|
| Cholesterol | 43.21mg | 41% | |
| Sodium | 409.03mg | 48% | |
| Potassium | 347.02mg | 21% | |
| Total Carbs | 5.01g | 5% | |
| Sugars | 2.36g | 27% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 10.63g | 60% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 1mg | 16% | |
| Calcium | 14.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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