Recipes
Chicken Teriyaki Meatballs with Edamame and Snow Peas
Written on December 13, 2009
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
Preparation
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.
Nutritional Information
Calories: 431
Fat: 17g (sat 3g)
Protein: 26g
Carbohydrate: 44g
Fiber: 4g
Cholesterol: 64mg
Sodium: 842mg
Health Mag. 2009