Golden Sesame Chicken & Edamame Bowls with Jasmine Rice

Succulent chicken thighs and crisp vegetables coated in a rich ginger-sesame sauce, served over fluffy jasmine rice for a satisfying and bold-flavored meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: East Asian
• Difficulty: Medium
• Cost: $3.33/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• healthy
• comfort food
• savory
• quick
• one-pot

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon salt (divided)
• 0.25 teaspoon black pepper
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 cup carrots (sliced)
• 2 cup broccoli florets
• 16 ounce shelled edamame (thawed)
• 0.5 cup soy sauce
• 2 tablespoon rice vinegar
• 2 tablespoon honey
• 1 tablespoon sesame oil
• 2 teaspoon cornstarch
• 2 cup jasmine rice (uncooked)
• 4 cup water
• 1 tablespoon toasted sesame seeds (for garnish)

Instructions

1. In a medium bowl, toss the cut chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Set aside.
2. In a separate small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Set aside to create the sauce.
3. Cook the jasmine rice: In a medium pot, combine 2 cups jasmine rice with 4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While the rice cooks, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove chicken from the skillet and set aside, reserving any drippings.
5. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
6. Add the sliced carrots and broccoli florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
7. Return the cooked chicken to the skillet with the vegetables. Add the thawed shelled edamame.
8. Pour the reserved sauce mixture over the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats all ingredients.
9. To serve, divide the cooked jasmine rice among six bowls. Top generously with the golden sesame chicken and edamame mixture. Garnish with toasted sesame seeds, if desired.

Notes

This dish reheats well in the microwave. Store leftovers in airtight containers for up to 3 days. For a little extra heat, a dash of sriracha can be added to the sauce.

Nutrition (per serving)

• Calories: 631
• Protein: 39 g
• Carbohydrates: 69.7 g
• Fat: 20.5 g
• Fiber: 6.5 g
• Sodium: 967 mg
• Saturated Fat: 4.1 g
• Sugar: 5.3 g
• Cholesterol: 135 mg