Sesame Chicken Edamame Bowl

From Cooking Light March 2006

• Ready In: 27 mins
• Serves: 6

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

Directions

1. Heat canola oil in a large nonstick skillet over medium-high heat.
2. Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown.
3. Add chicken; sauté 2 minutes.
4. Add edamame and stir-fry mix; sauté 3 minutes.
5. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute.
6. Remove from heat.
7. Stir in onions, sesame seeds, and salt.
8. Serve over rice.