Chicken & Edamame Stir-Fry

🥘 Ingredients

• black pepper
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• edamame
  8 oz
• gochujang aioli
  2 unit
• jasmine rice
  1.5 c
• red cabbage and carrot mix
  8 oz
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• water
  1.396 c
• zucchini
  2 unit

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1.25 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and quarter zucchini lengthwise; slice crosswise into 1/4-inch-thick quarter-moons. Trim and thinly slice scallions , separating whites from greens.

   zucchini: 2 unit, scallions: 4 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chopped chicken breast , zucchini, edamame , scallion whites, and red cabbage and carrot mix . Cook, stirring occasionally, until veggies are browned and tender, ⏱️ 3-5 minutes . Turn off heat.

   cooking oil: 1 tsp, chopped chicken breast: 20 oz, edamame: 8 oz, red cabbage and carrot mix: 8 oz
4. 

   4

   Meanwhile, in a small bowl , combine gochujang aioli with water at a time until mixture reaches a drizzling consistency.

   gochujang aioli: 2 unit, water: 1 tsp
5. 

   5

   Stir sweet soy glaze , sweet Thai chili sauce , and water into pan with stir-fry; stir to coat. Taste and season with salt and black pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

   sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, water: 2 tbsp, black pepper
6. 

   6

   Fluff rice with a fork. Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.

   sesame seeds: 2 tbsp