Sesame Chicken Edamame Bowl

Sesame Chicken Edamame Bowl Recipe
Becky Luigart-Stayner
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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 21 %
Fat 6.5 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 2.6 g
Protein 25.5 g
Carbohydrate 27.1 g
Fiber 5.4 g
Cholesterol 44 mg
Iron 2.4 mg
Sodium 452 mg
Calcium 72 mg


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


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.

Steve Petusevsky,

Whole Foods Cookbook,

Cooking Light

March 2006
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