Chicken Teriyaki Meatballs with Edamame and Snow Peas

Chicken Teriyaki Meatballs with Edamame and Snow Peas Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calories 431
Caloriesfromfat 34 %
Protein 26 g
Carbohydrate 44 g
Sugars 10 g
Fiber 4 g
Fat 17 g
Satfat 3 g
Sodium 842 mg
Cholesterol 64 mg


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


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.

Sara Quessenberry,

Real Simple

December 2008
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