Sesame Chicken Edamame Bowl

Sesame Chicken Edamame Bowl
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups hot cooked brown rice
  • 2 cups frozen shelled edamame (green soybeans)
  • 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 teaspoons minced peeled fresh lemongrass
  • 2 garlic cloves, minced
  • + 23 more ingredients
    • 2 teaspoons minced peeled fresh lemongrass
    • 1 teaspoon dark sesame oil
    • ¼ teaspoon cornstarch
    • 2 teaspoons canola oil
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 tablespoon mirin (sweet rice wine)
    • 2 teaspoons canola oil
    • ¼ teaspoon cornstarch
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon minced peeled fresh ginger
    • ½ cup (1/4-inch) diagonally cut green onions
    • ½ cup (1/4-inch) diagonally cut green onions
    • 2 garlic cloves, minced
    • 2 teaspoons dark sesame seeds
    • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
    • 1 tablespoon minced peeled fresh ginger
    • 2 tablespoons low-sodium soy sauce
    • 2 cups hot cooked brown rice
    • 2 teaspoons dark sesame seeds
    • 1 tablespoon mirin (sweet rice wine)
    • 1 teaspoon dark sesame oil
    • 2 cups frozen bell pepper stir-fry mix

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 ...

View full recipe at My Recipes

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