Chicken Teriyaki Meatballs with Edamame and Snow Peas

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

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.