RECIPES

Sesame Chicken with Edamame

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  • Cook Time

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  • Servings

    4

Flavorful golden, sesame-coated chicken served over a bed of sticky brown rice makes for a perfect weeknight dinner.

Ingredients

Ingredients

  • 1 1/2 pound boneless, skinless chicken breasts
  • 3 tablespoon soy sauce
  • 4 teaspoon sesame oil
  • 2 teaspoon honey
  • 3 1/2 tablespoon canola oil
  • 2 scallions, thinly sliced
  • 1 tablespoon peeled and grated fresh ginger
  • 3 garlic cloves, minced
  • 1 cup chicken broth, homemade or store-bought
  • 3 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon Thai chili paste
  • 4 cup shelled edamame
  • 2 tablespoon toasted sesame seeds
  • hot cooked brown rice (optional), for serving

Preparation

Step 1

  • Rinse the chicken with cold water and pat dry with paper towels.

Step 2

  • Cut into 3/4-inch chunks and set aside.

Step 3

  • In a large bowl, whisk 1 1/2 tablespoons of the soy sauce with 2 teaspoons of the sesame oil and the honey.

Step 4

  • Add the chicken and stir to coat with the marinade.

Step 5

  • Marinate for 20 minutes or refrigerate for up to 2 hours.

Step 6

  • In a nonstick skillet over medium-high heat, warm 2 tablespoons of the canola oil.

Step 7

  • Remove the chicken from the marinade using a slotted spoon. Discard the marinade.

Step 8

  • Cook the chicken in 2 batches, stirring occasionally, until browned, 3 to 5 minutes.

Step 9

  • Transfer the chicken to a plate, and wipe out the skillet with paper towels.

Step 10

  • Heat the remaining 2 teaspoons canola oil in the skillet.

Step 11

  • Add the scallions, reserving some of the green parts for garnish.

Step 12

  • Add the ginger and garlic and cook, stirring, for 1 minute.

Step 13

  • In a bowl, whisk together the broth, sugar, cornstarch, vinegar, chili paste, and the remaining 1 1/2 tablespoons soy sauce.

Step 14

  • Add to the skillet and cook, stirring, until thickened, 3 to 4 minutes.

Step 15

  • Stir in the remaining 2 teaspoons sesame oil.

Step 16

  • Meanwhile, cook the edamame in a steamer basket, set over a pot with a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Step 17

  • Return the chicken to the skillet with the sauce and heat through.

Step 18

  • Add the edamame, the toasted sesame seeds, and the reserved scallions and toss to combine.
  • Serve hot on a bed of sticky brown rice, if desired.