Sesame Chicken Edamame Bowl - cooking recipe

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
Preparation
    Heat canola oil in a large nonstick skillet over medium-high heat.
    Add ginger, lemongrass, and garlic; saute 1 minute or just until mixture begins to brown.
    Add chicken; saute 2 minutes.
    Add edamame and stir-fry mix; saute 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.

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