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Chicken Teriyaki Meatballs With Edamame

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Ingredients

  • 1 1/2  cups  long-grain rice
  • 1 1/4  pounds  ground chicken
  • 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.

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