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A Dr. K Favorite Recipe: Chicken Teriyaki Meatballs

Updated: Feb 4, 2021

Chicken Teriyaki Meatballs with Edamame and Snow Peas

I often get asked for the recipes I make and especially the ones I post delicious photos of on my Instagram. This one is always a hit and I wanted to share it with you. As you can see from the picture, I've made this a lot. :)

- Dr. Kristy

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 healthy 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

How to Make It

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.

Recipe source:

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