Chicken and Edamame over Rice

  • Servings: 4-5
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 tablespoon(s) canola oil
  • 2 clove(s) garlic minced
  • 1 tablespoon(s) finely chopped fresh ginger
  • 1 large onion chopped
  • 1 tablespoon(s) lemon grass in the tube
  • 1 pound(s) boneless, skinless, chicken fingers cut up in bite size pieces
  • 1 package 16 oz. frozen shelled edamame beans
  • 1 red pepper chopped
  • 1/2 green pepper chopped
  • 1/4 low sodium soy sauce
  • 1/4 sesame oil
  • 2 tablespoon corn starch
  • 16 oz. brown or wild rice


Heat oil in large skillet. Add ginger, garlic and lemongrass to pan and cook for 3 minutes. Add Peppers and onions and cook 3 minutes. Add chicken and brown for 3 minutes. In a separate small bowl mix soy sauce, sesame oil and corn starch. Now add edamame beans and the sauce mixture to skillet. Cook together for about 3-4 minutes. Serve over cooked rice.
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