1 1/2 cups long-grain rice (used 1)
1 1/4 pounds ground chicken (used 1 lb ground turkey. Next time, I will get dark b/c white was too dry)
2 scallions, chopped (used 3)
2 tablespoons grated fresh ginger
2 tablespoons canola oil (used olive oil)
1/2 pound snow peas, halved crosswise (3 cups) (didn't use as many)
1 cup frozen shelled edamame, thawed
1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
Cook the rice according to the package directions.
Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs. (I added 2 cloves of garlic).
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.
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.
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.
Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.Yield: Makes 4 servings