Sesame-Ginger Chicken Rice Bowls

Juicy diced chicken breast, protein-rich edamame, and crisp summer vegetables tossed in a mild tamari-ginger glaze over wholesome brown rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $4.05/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Saturated-Fat
• Low-Fat
• Low-Sugar

Tags

• stir-fry
• healthy
• savory
• sweet

Ingredients

• 0.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 cup shelled edamame (frozen, thawed)
• 1 cup brown rice (quick-cooking, dry)
• 1 cup sugar snap peas (fresh, trimmed)
• 1 cup red cabbage (shredded)
• 1 tablespoon gluten-free tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon pure maple syrup
• 0.25 teaspoon salt

Instructions

1. Combine quick-cooking brown rice with 2 cups of water in a small saucepan, bring to a boil, cover, and cook on low for 12 minutes until water is fully absorbed, then remove from heat.
2. Whisk together the gluten-free tamari, minced fresh ginger, pure maple syrup, and salt in a small bowl to make the glaze.
3. Heat toasted sesame oil in a large skillet over medium-high heat. Add the diced chicken breast and cook for 6 minutes, stirring occasionally, until browned and cooked to an internal temperature of 165 degrees Fahrenheit.
4. Add the thawed edamame, sugar snap peas, shredded red cabbage, and the prepared ginger glaze to the skillet. Toss everything together over medium heat for 3 minutes until vegetables are crisp-tender and glazed.
5. Spoon warm brown rice into bowls and top evenly with the chicken, edamame, and glazed vegetables.

Notes

Edamame and brown rice pair up to provide substantial complex carbohydrates and natural fiber.

Nutrition (per serving)

• Calories: 627
• Protein: 37.3 g
• Carbohydrates: 88 g
• Fat: 13.4 g
• Fiber: 5.4 g
• Sodium: 848 mg
• Saturated Fat: 1.7 g
• Sugar: 9.2 g
• Cholesterol: 80 mg