Chicken & Edamame Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  10 oz
• cooking oil
  2 tbsp
• edamame
  1 c
• gochujang aioli
  3 tbsp
• jasmine rice
  ¾ cup
• red cabbage and carrot mix
  1 c
• salt
  2 tsp
• scallions (whites)
  2 unit
• sesame seeds
  1 tsp
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• water
  2 tbsp, 1¼ cup
• zucchini (sliced)
  1 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 minutes .

   jasmine rice: ¾ cup, water: 1¼ cup, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce.
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini , edamame , scallions , red cabbage and carrot mix , and chopped chicken breast . Cook, stirring occasionally, until veggies are browned, tender, and chicken is cooked through ⏱️ 4 minutes . Turn off heat.

   cooking oil: 2 tbsp, zucchini: 1 unit (sliced), edamame: 1 c, scallions: 2 unit (whites), red cabbage and carrot mix: 1 c, chopped chicken breast: 10 oz
4. 

   4

   Meanwhile, in a small bowl , combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.

   gochujang aioli: 3 tbsp
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: 2 tbsp, sweet thai chili sauce: 2 tbsp, water: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Fluff rice with a fork. Divide between bowls and top with stir-fry, sesame seeds , and aioli. Serve with remaining scallion greens on the side.

   sesame seeds: 1 tsp