Chicken Teriyaki Meatballs with Edamame and Snow Peas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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:
1. 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 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.
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