6 servings (serving size: 2/3 cup chicken mixture and 1/3 cup rice)
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
How to Make It
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.
My husband liked it; I felt it was bland. It was easy enough. I wouldn't want to have to shell the edamame myself. Got it shelled at Wegmans. You can get fresh minced ginger in a jar if you are in a bigger hurry.
I make this recipe as written and we love it every time. The kids eat most of it, picking out only the peppers and onions. I have a post-it note to myself on the torn-out recipe page that says "START THE RICE FIRST!" because when you get to the bottom of the recipe list and find "hot cooked brown rice" and don't have that already done, it's kind of frustrating! I think that's a bit of a cheat from CL to be able to advertise a shorter prep time than the 55 minutes brown rice takes to simmer, but it definitely caught me off guard the first and second time I made it (I know, read the whole recipe first before I even start. I'm learning!)
Wow that was a wonderful meal! My tongue literally exploded. But next time I would make a sixteenth of the amount. It had my four favourite things. Sesame, Chicken, Edamame and bowls. I urge you to try cat with it too. Nah JOKES!
This recipe is a lot of work for what it was. We couldn't find pre-shelled edamame, so we had to shell them ourselves. Good dish if you want to try something different, and next time we will double the sauce.
Not too bad as written, but I immediately added more garlic and ginger the first time. Cut up the chicken breast when it was partially frozen and it worked really well. I would brown the chicken for more flavor. I used frozen red pepper, (my own leftover in the freezer) and a jalapeno. I used more liquid to coat everything. I would defrost the edamame also. I'll be back with these adjustments.
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