Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 1
Sara Quessenberry
Recipe by Real Simple December 2008

Gallery

Credit: Marcus Nilsson

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

431 calories; calories from fat 34%; protein 26g; carbohydrates 44g; sugars 10g; fiber 4g; fat 17g; saturated fat 3g; sodium 842mg; cholesterol 64mg.
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