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 breasts, 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 onions
2 teaspoons dark sesame seeds
1/2 teaspoon salt
2 cups hot cooked brown rice
Directions:
Heat canola oil in a large nonstick skillet over medium-high heat.
Add ginger, lemongrass, and garlic; saute 1 minute or just until mixture begins to brown.
Add chicken; saute 2 minutes.
Add edamame and stir-fry mix; saute 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.
Servings: 6
Time preparation: 20 min.
Time total: 27 min.