Chicken Teriyaki Meatballs with Edamame and Pea Pods
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 315.8
- Total Fat: 13.1 g
- Cholesterol: 130.0 mg
- Sodium: 990.6 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.3 g
- Protein: 26.8 g
View full nutritional breakdown of Chicken Teriyaki Meatballs with Edamame and Pea Pods calories by ingredient
Introduction
Super easy, fabulous Asian dish based on a REAL SIMPLE recipe. A little high in sodium, but worth it for folks like me! Leftovers reheat very nicely. This one has made the regular rotation at our house! Super easy, fabulous Asian dish based on a REAL SIMPLE recipe. A little high in sodium, but worth it for folks like me! Leftovers reheat very nicely. This one has made the regular rotation at our house!Number of Servings: 4
Ingredients
-
1 lb. ground chicken
1 c. frozen edamame, shelled
16 oz. sugar snap peas or snow peas, pods silced in half
2 tbsp. fresh grated ginger
1 tsp. teriyaki sauce
1/4 c. finely chopped onion
1/3 - 1/2 c. low sodium soy sauce
2 tsp. brown sugar
Brown rice
Salt & pepper
Olive oil
Directions
Mix chicken, onion, ginger, teriyaki sauce, and a little salt & pepper in a large bowl. Form into meatballs (I make about 20 small ones for a 5-meatball serving. Wet your hands with water to keep the meat from sticking to them).
Heat 1 tbsp. oil in a large skillet over medium high heat, and cook meatballs until browned, turning as needed. Meanwhile, prepare 4 servings of rice per directions on the box.
Place meatballs aside on a paper towel to drain. Wipe out the skillet, add a little more oil, and add the edamame and pea pods. Season with salt and pepper, stir-frying about 2-3 minutes. Meanwhile, mix the soy sauce and brown sugar. Add meatballs back to skillet and pour the soy sauce mixture in. Stir-fry for 2-3 more minutes or until sauce starts to thicken.
Serve over the brown rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHWINNER!.
Heat 1 tbsp. oil in a large skillet over medium high heat, and cook meatballs until browned, turning as needed. Meanwhile, prepare 4 servings of rice per directions on the box.
Place meatballs aside on a paper towel to drain. Wipe out the skillet, add a little more oil, and add the edamame and pea pods. Season with salt and pepper, stir-frying about 2-3 minutes. Meanwhile, mix the soy sauce and brown sugar. Add meatballs back to skillet and pour the soy sauce mixture in. Stir-fry for 2-3 more minutes or until sauce starts to thicken.
Serve over the brown rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHWINNER!.