Spicy Chili-Garlic Chicken with Roasted Poblanos and Edamame
Tender diced chicken breast sautéed with charred poblano peppers, sweet bell peppers, and shelled edamame in a spicy chili-garlic soy glaze over brown rice.
- Prep: 20 min
- Cook: 25 min
- Total: 45 min
- Servings: 4
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.84/serving
Dietary
- High-Protein
- Low-Calorie
- Low-Saturated-Fat
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Fat
- Low-Sugar
Tags
- stir-fry
- sauté
- healthy
- spicy
- savory
Ingredients
- 1.25 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
- 1 cup edamame (shelled, thawed)
- 0.75 cup brown rice (uncooked)
- 2 poblano peppers (medium, seeded and sliced)
- 1 red bell pepper (medium, seeded and sliced)
- 3 clove garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 3 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 2 teaspoon sesame oil
- 1 tablespoon olive oil (extra virgin)
Instructions
- Combine brown rice and 1 1/2 cups water in a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer for 40 minutes until water is absorbed.
- Heat olive oil in a large skillet or wok over medium-high heat. Add sliced poblano pepper and red bell pepper, searing for 5-6 minutes until softened and lightly charred.
- Push vegetables to the side of the pan. Add chicken breast pieces and cook for 6-8 minutes, stirring occasionally, until deeply browned and reaching an internal temperature of 165°F.
- Stir in garlic, fresh ginger, edamame, low sodium soy sauce, sriracha, and sesame oil. Toss everything together for 2-3 minutes until heated through and coated in the glaze.
- Divide the cooked brown rice among bowls and top with the spicy chicken and poblano stir-fry.
Notes
Store half of this batch in airtight container in the refrigerator for Thursday's dinner.
Nutrition (per serving)
- Calories: 395
- Protein: 37.7 g
- Carbohydrates: 35.7 g
- Fat: 11 g
- Fiber: 4.4 g
- Sodium: 553 mg
- Saturated Fat: 1.6 g
- Sugar: 4.9 g
- Cholesterol: 100 mg