If you resolved to eat better in 2009, then don't pass on this healthy recipe from RealSimple.com.
I made these chicken teriyaki meatballs, and they were delicious! It's cheap and easy to make and an added bonus: The recipe claims to be kid-friendly—but I'm not convinced given that it calls for edamame and snow peas. Do your kids like these veggies? Good thing meatballs are always a hit!
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
Cook the rice according to the package directions.Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
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.