SESAME CHICKEN EDAMAME BOWL

2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced peeled fresh lemongrass
2 cloves minced garlic cloves
1 pound boneless chicken breast, cut into bite-sized pieces
2 cups frozen shelled edamame (green soybeans)
2 cups frozen bell pepper 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 (1/4-inch) diagonally cut green onions
2 teaspoons dark sesame seeds
1/2 teaspoon salt
2 cups hot cooked brown rice (for serving)

Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger, lemongrass, and garlic; saute 1 minute or just until mixture begins to brown.

Add chicken; saute 2 minutes.

Add edamame and stir-fry mix; saute 3 minutes.

Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute. Remove from heat.

Stir in onions, sesame seeds, and salt. Serve over rice.

Servings: 6
Serving size: 2/3 cup chicken mixture and 1/3 cup rice
Source: Cooking Light, March 2006