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Chicken Teriyaki Meatballs with Edamame and Snow Peas

Photo: Marcus Nilsson
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.