Chicken Teriyaki Meatballs With Edamame and Snow Peas |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I found this in Real Simple magazine from their easy dinner section, December 2008. I love edamame and was excited to see it used in an interesting way. Ingredients:
1 1/2 cups long grain rice |
1 1/4 lbs ground chicken |
2 scallions, chopped |
2 tablespoons grated fresh ginger |
2 tablespoons canola oil |
1/2 lb snow peas, halved crosswise (3 cups) |
1 cup frozen shelled edamame, thawed |
1/2 cup low sodium soy sauce |
2 tablespoons brown sugar |
Directions:
1. Cook 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 skillet.
5. 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.
6. Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
|
|