Chicken Teriyaki Meatballs With Edamame

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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

Directions

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 the skillet.
5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
6. Serve the meatballs, vegetables, and sauce over rice.