Ingredients
- 2 teaspoons olive oil
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breast - cut into small pieces
- 1 yellow bell pepper chopped into small pieces
- 1 red bell pepper chopped into small pieces
- 2 cups frozen shelled edamame
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- ½ teaspoon sugar
- 1 teaspoon dark sesame oil
- ¼ teaspoon constarch
- ¼ teaspoon constarch
- 2 teaspoons sesame seeds
- ½ teaspoon salt
- 2 cups cooked brown rice
Recipe Description
It’s Sunday night, all is quiet and I am sitting here watching the Golden Globes. It has inspired me to break out a few of my healthy recipes from my binder. Seeing all of these stars in their beautiful dresses, lookin all slim, really makes a girl want to eat a little better. So enter the chicken edamame rice bowl. It is filled with a rainbow of veggies and served over brown rice. You could serve it with quinoa, rice noodles, or even angel hair pasta if you aren’t crazy about the rice.
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