Chicken Teriyaki Meatballs With Edamame And Snow Peas – a delicious recipe with long-grain rice, ground chicken, scallions, ginger, canola oil, snow peas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook the rice according to the package directions.
2
Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
3
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.
4
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.
5
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.
6
To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
646
kcal
Calories
14
g
Fat
73
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups long-grain rice, 1 1/4 pounds ground chicken, 2 scallions, chopped, 2 tablespoons grated fresh ginger, and more.
Yes, Chicken Teriyaki Meatballs With Edamame And Snow Peas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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