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Fast & Easy Recipe for Chicken Teriyaki Meatballs With Vegetables 2009-10-16 13:25:33

Chicken Teriyaki Meatballs With Vegetables

Chicken Teriyaki Meatballs With Vegetables

From Real Simple

Ingredients

  1. 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 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.

Serves 4.

Nutritional information per serving: Calories 431, Fat 17g, Cholesterol 64mg, Carbohydrate 44g, Sodium 842mg, Protein 24g, Fiber 4g, Sugar 10g.

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