Sesame-Ginger Chicken Bowls with Edamame & Pineapple

Photo: UnitedSoybeanBoard · CC BY 2.0 · source

Chicken marinated in a sesame-ginger-soy dressing and seared until sticky, over rice with edamame, cucumber, red pepper and juicy pineapple, with extra dressing to drizzle.

Ingredients

• 2 lb boneless chicken breasts
• ¼ cup soy sauce
• 1½ tbsp grated ginger
• 3 garlic cloves, grated
• 3 tbsp tahini
• 2 tbsp honey
• 1 cup shelled edamame
• ¾ cup rice
• ½ English cucumber, diced
• 1 red bell pepper, diced
• 1½ cups diced pineapple
• 3 green onions, sliced
• 1½ tsp sesame seeds

From your pantry: 2 tsp sesame oil, ¼ cup rice vinegar, salt.

Instructions

1. Whisk the soy sauce, vinegar, tahini, honey, ginger, garlic and sesame oil. Pour half over the chicken and marinate 15 minutes to overnight; save the rest for drizzling.
2. Cook the rice. Boil or microwave the edamame until hot, 3 minutes.
3. Heat a nonstick skillet over medium heat. Cook the chicken until browned and sticky and 165°F inside, 6 to 7 minutes per side, adding a splash of water if the glaze darkens too fast. Rest and slice.
4. Build bowls with rice, chicken, edamame, cucumber, pepper and pineapple. Drizzle with the reserved dressing and finish with green onions and sesame seeds.

Tip: Mango is the classic fruit here; use it in summer when it's ripe and cheap.

Nutrition per serving

Good for

Adapted from Sandra Valvassori.

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