Chicken Edamame Rice Bowl
Chicken Edamame Rice Bowl
Servings: 6 servings
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 1 pound boneless skinless chicken breast - cut into small pieces
- 1 yellow bell pepper chopped into small pieces
- 1 red bell pepper chopped into small pieces
- 2 cups frozen shelled edamame
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sugar
- 1 teaspoon dark sesame oil
- 1/4 teaspoon cornstarch
- 1/2 cup green onion chopped
- 2 teaspoons sesame seeds
- 1/2 teaspoon salt
- 2 cups cooked brown rice
Instructions
- In a large nonstick skillet, heat olive oil over medium-high heat. Add ginger and garlic.
- Saute for 1-2 minutes. Add chicken and cook until no longer pink inside.
- Add edamame and bell peppers. Cook for 3-4 minutes.
- Combine soy sauce, vinegar, sugar, sesame oil, and cornstarch in a small bowl. Stir with a whisk.
- Add the sauce to the pan and cook for 1 minute.
- Remove from heat. Stir in green onions, sesame seeds, and salt. Serve over rice.
Nutrition
Calories: 204kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 411mg | Potassium: 366mg | Fiber: 1g | Vitamin A: 85IU | Vitamin C: 1.9mg | Calcium: 25mg | Iron: 1.1mg