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: Myrecipes.com