Sesame Chicken Edamame Bowl |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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From Cooking Light March 2006 Ingredients:
2 teaspoons canola oil |
1 tablespoon minced peeled fresh ginger |
2 teaspoons minced peeled fresh lemongrass |
2 garlic cloves, minced |
1 lb boneless skinless chicken breast, cut into bite-sized pieces |
2 cups frozen shelled edamame (green soybeans) |
2 cups frozen bell peppers, stir-fry mix |
2 tablespoons low sodium soy sauce |
1 tablespoon mirin (sweet rice wine) |
1 teaspoon dark sesame oil |
1/4 teaspoon cornstarch |
1/2 cup diagonally cut green onion |
2 teaspoons dark sesame seeds |
1/2 teaspoon salt |
2 cups hot cooked brown rice |
Directions:
1. Heat canola oil in a large nonstick skillet over medium-high heat.
2. Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown.
3. Add chicken; sauté 2 minutes.
4. Add edamame and stir-fry mix; sauté 3 minutes.
5. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute.
6. Remove from heat.
7. Stir in onions, sesame seeds, and salt.
8. Serve over rice.
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