CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS
Steps:
- 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.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #meat #pasta-rice-and-grains
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Rogers Senyanja
[email protected]Overall, I was disappointed with this recipe.
Harmony Jesus
[email protected]I found the meatballs to be a bit bland.
Anil Mandl
[email protected]These meatballs were a bit dry, even though I followed the recipe exactly.
Kawthar Alabrihim
[email protected]The teriyaki sauce is a bit too sweet for my taste, but I still enjoyed the meatballs.
Aryanna Simmons
[email protected]I made these meatballs in my air fryer and they were perfect!
malik mustfa
[email protected]These meatballs are a great way to use up leftover chicken.
Ekoni Ahazo
[email protected]I used ground turkey instead of chicken and it turned out great!
Kinasia Scott
[email protected]The edamame and snow peas add a nice touch of crunch and freshness to the dish.
Chris Adkins
[email protected]I've made these meatballs several times now and they're always a crowd-pleaser.
Samuel Sternberg
[email protected]These chicken teriyaki meatballs were a hit at my party! They were so easy to make and everyone raved about the flavor.