Chicken Teriyaki Meatballs With Edamame And Snow Peas

• 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

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.

longgrain rice, ground chicken, scallions, ginger, canola oil, snow peas, soy sauce, brown sugar

Taken from www.myrecipes.com/recipe/chicken-teriyaki-meatballs-with-edamame-snow-peas (may not work)