Sesame Chicken Edamame Bowl |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Frozen stir-fry mixes and frozen shelled edamame save prep time and don't require thawing. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. You can serve this over udon noodles or rice stick noodles instead of rice. Ingredients:
2 teaspoons canola oil |
1 tablespoon minced peeled fresh ginger |
2 teaspoons minced peeled fresh lemongrass |
2 garlic cloves, minced |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
2 cups frozen shelled edamame (green soybeans) |
2 cups frozen bell pepper 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 (1/4-inch) diagonally cut green onions |
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. Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown. Add chicken; sauté 2 minutes. Add edamame and stir-fry mix; sauté 3 minutes. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute. Remove from heat. Stir in onions, sesame seeds, and salt. Serve over rice.
|
|