Chicken Teriyaki Meatballs with Edamame and Snow Peas

Photo: Marcus Nilsson
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 34%
  • Protein: 26g
  • Carbohydrate: 44g
  • Sugars: 10g
  • Fiber: 4g
  • Fat: 17g
  • Saturated fat: 3g
  • Sodium: 842mg
  • Cholesterol: 64mg


  • 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


  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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