Sesame Chicken Edamame Bowl

• 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

1. Heat canola oil in a large nonstick skillet over medium-high heat.
2. Add ginger, lemongrass, and garlic; saute 1 minute or just until mixture begins to brown.
3. Add chicken; saute 2 minutes.
4. Add edamame and stir-fry mix; saute 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.

canola oil, fresh ginger, fresh lemongrass, garlic, chicken breast, frozen bell peppers, soy sauce, mirin, dark sesame oil, cornstarch, green onion, sesame seeds, salt, brown rice

Taken from www.food.com/recipe/sesame-chicken-edamame-bowl-161752 (may not work)