Chicken Edamame Rice Bowl
Jan 11, 2016, Updated Aug 23, 2022
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Chicken Edamame Rice Bowl
It’s Sunday night, all is quiet and I am sitting here watching the Golden Globes. It has inspired me to break out a few of my healthy recipes from my binder. Seeing all of these stars in their beautiful dresses, lookin all slim, really makes a girl want to eat a little better. So enter the chicken edamame rice bowl. It is filled with a rainbow of veggies and served over brown rice. You could serve it with quinoa, rice noodles, or even angel hair pasta if you aren’t crazy about the rice.
I love the beautiful colors that fill this bowl!
The sauce is light but gives the chicken and vegetables a nice flavor. Mix it all up and you will be full and satisfied.
More Chicken Recipes
Chicken Edamame Rice Bowl
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
Nutrition information is automatically calculated, so should only be used as an approximation.
