Feb 3, 2012

Chicken Rice Bowl with Red Peppers and Edamame


It definitely always have staple pantry items around just in the event that what I planned for dinner doesn't sound good or doesn't work out.  Such was the case with this meal.  I don't remember what I had planned but for one reason or another, it wasn't going to work out.  And thank goodness for that!!  This meal was so good and fast and simple that whatever other sub par (probably) meal was quickly forgotten.

I always have a variety of vegetables in the fridge, chicken in the freezer, and rice in the pantry.  You could also make this more of a lo mein with spaghetti noodles but that's the beauty of this type of recipe, it's so very versatile and great for a quick weeknight meal.

Chicken Rice Bowl with Red Peppers and Edamame
Printable Version

¼ cup orange juice (squeeze from ½ an orange)
2 tbsp. lime juice, plus more limes for serving
2 tbsp. vegetable oil, divided
½ tsp. ginger
3 tbsp. soy sauce
1 tsp. sesame oil
2 chicken breasts, sliced or diced
1 large red bell pepper, cut into strips
2 medium carrots, peeled and cut into matchsticks
1 cup shelled edamame
Small handful of cilantro, chopped, for garnish
1 cup cooked rice

1. Prepare rice and set aside.
2. In a medium bowl, whisk together orange juice, lime juice, 1 tablespoon oil, ginger, soy sauce, and sesame oil. Cover and add chicken, allow to marinate for 20 minutes.
3. Heat a large skillet over medium-high heat and add chicken. Cook until cooked through, 5-7 minutes. Remove chicken from pan and cover to keep warm.
4. Add remaining oil to pan and heat. Add red pepper and carrots and cook until crisp tender, about 5 minutes. Add edamame and cook for 2 minutes. Return chicken to pan and toss to coat.
5. Spoon mixture over cooked rice and garnish with cilantro and lime slices.

adapted from Confections of a Foodie Bride

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