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  • Lauren Whetzel

    Chicken Teriyaki Meatballs With Edamame 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

  • Catherine Sheehan

    Chicken Teriyaki Meatballs With Edamame and Snow Peas @Margaret Sheehan I always sautee a chopped onion (might as well throw some garlic in there too) in a Tbsp or two of olive oil whenever I use turkey or chicken for meatballs/burgers. Its a trick I learned from Cooking Light to add extra moisture since the pouktry is usuakly drier than beef because there's less fat

  • Gabrielle Rosenfeld

    Dinner tonight - Chicken teriyaki meatballs with edamame (I doctor this one to add more flavor)

Dinners Tonight, Chicken Teriyaki, Olives Oil, Brown Sugar, Tasti Recipes, Cooking Lights, Teriyaki Meatballs, Ground Chicken, Snow Peas

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