Sesame Chicken Edamame Bowl

The next recipes will be some that I pulled from Cooking Light magazine – my friend gave me a ton of them! I’m entering these for later – I know I will want to make all of these recipes 🙂

Sesame Chicken Edamame Bowl

2 tsp. canola oil

1 Tbsp. minced peeled fresh ginger

2 tsp. minced peeled fresh lemongrass

2 garlic cloves, minced

1 lb. skinless, boneless chicken breast, cut into bite-size pieces

2 cups frozen shelled edamame (green soybeans)

2 cups frozen bell pepper stir-fry mix

2 Tbsp. low-sodium soy sauce

1 Tbsp. mirin (sweet rice wine)

1 tsp. dark sesame oil

1/4 tsp. cornstarch

1/2 cup (1/4-inch) diagonally cut green onions

2 tsp. dark sesame seeds

1/2 tsp. salt

2 cups hot cooked brown rice

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.

Serves 6 (serving size: 2/3 cup chicken mixture and 1/3 cup rice)

Calories:277 (21% from fat); Fat 6.5g; Protein 25.5g; Carb 27.1g; Fiber 5.4g; Chol 44mg; Iron 2.4mg; Sodium 452 mg; Calc 72 mg

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