Ingredients

3 TB minced ginger
2 TB minced lemongrass
2 TB chopped garlic
2 pounds chicken breast, small diced
3 c. shelled edamame beans
3 c. bell peppers, sliced
1/3 c. soy sauce
3 TB mirin
1 TB sesame oil
1 tsp. cornstarch
1 cup green onions, sliced diagonally
Sesame seeds for garnish
4 c. brown rice

FREEBIES: 5 Meats, 1.8 Grain & Starch, 0.5 Non Starchy Vegetable, 1.7 Fat Calories: 335, Carbs:27g, Fat: 8.5g, Protein: 37g, Fiber: 7g

Instructions
Sauté ginger, lemongrass and garlic in olive oil until fragrant.
Add chicken and brown; add edamame and bell peppers. Sauté 5-7 minutes or until chicken is fully cooked.
Combine soy sauce, mirin, sesame oil and cornstarch; stir with whisk. Add to pan and cook 2-3 minutes – glazing vegetables and chicken.
Remove from heat and stir in onions.
Garnish with sesame seeds and serve with ½ cup brown rice

Yield: 8 servings (1.5 cup mixture)

By Chef Traci Higgins

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