Chicken Teriyaki Meatballs with Edamame & Snow Peas

Recipe from Real Simple

1 1/2 cups long-grain rice
1 1/4 pounds ground chicken
2 scallions, chopped
2 TBSP grated fresh ginger
2 TBSP 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 TBSP brown sugar

Cook rice according to package directions. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.

Heat 1 TBSP of oil in skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10-12 mins. Transfer to a plate. Wipe out skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2mins. Return the meatballs to the skillet.

In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2-3 mins. Serve over rice.

I had a hard time finding ground chicken, but finally found some. I used a mixture of chicken breasts and chicken thighs. It was good, but I would have liked thicker sauce. Will make again, but I'll change up the sauce a little.