Cooked - Sesame-Ginger Chicken & Edamame Crunch Bowls

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Sesame-Ginger Chicken & Edamame Crunch Bowls

5.0

Prepare Chicken & Glaze

1.5 lbs boneless, skinless chicken breasts, cubed

1 tbsp toasted sesame oil

1 tbsp fresh ginger, grated or minced

3 cloves garlic, minced

2 tbsp low-sodium soy sauce

1 tbsp unseasoned rice vinegar

1 tsp raw honey

Sear chicken cubes in sesame oil for 5-7 minutes until opaque.
Add ginger and garlic, sauté 60 seconds.
Add soy sauce, rice vinegar, and honey. Simmer 2-3 minutes until glaze thickens. Cool.

Prepare Drizzle

½ cup plain, low-fat Greek yogurt

1 tsp low-sodium soy sauce

½ tsp ground ginger

1 tsp fresh lime juice

Whisk together Greek yogurt, soy sauce, ground ginger, and lime juice until uniform.

Assemble Bowls

2 ½ cups cooked brown rice or quinoa

1 ½ cups shelled edamame, thawed

2 cups pre-shredded carrot and purple cabbage mix

Divide ½ cup cooked grains into each of 5 containers.
Divide cooled chicken evenly into the containers next to the grains.
Add edamame and carrot/cabbage mix to the opposite side of the containers.
Divide drizzle into 5 small condiment cups and place inside containers.

Course🍽️Main Course

Diets🥜Nut-free💪Low-fat...

Category🥣Bowl

CuisineAsian

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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