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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)

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

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