Sesame Chicken with Edamame

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

Cook Time:

Prep Time:

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Servings: 4

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:

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

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

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

Add the chicken and stir to coat with the marinade.

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

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

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

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

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

Heat the remaining 2 teaspoons canola oil in the skillet.

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

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

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

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

Stir in the remaining 2 teaspoons sesame oil.

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.

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

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.