Chicken Edamame Rice Bowls

This recipe kind of evolved itself tonight while I was cooking! The original recipe was for noodle bowls. I had rice left over from the Baked Garlic Rice Pilaf and I thought that it would be great in this dish. No to mention, I wouldn't have to throw it away! I loved this bowl because it used some of my favorite stir-fry ingredients: chicken, cabbage and edamame. It also made a ton. I would say this feeds six. Maybe four if you have all grown men in your house :) When Publix had the Cascadian Farms vegetables on sale a few weeks ago I bought a couple of bags of frozen edamame. They're not the cheapest if you don't find them on sale. They could be left out if you don't want to get them, but I really liked them in this. You can buy them shelled or in the pods. Be prepared to spend some time shelling them if you find them in the pods (like I did!). I stood there for over 10 minutes. I guess I should have recruited Ella! All in all I liked this dish. It was simple and hearty. My eyeballs were definitely bigger than my stomach because I was stuffed before I even finished my bowl. I'm looking forward to having lunch this week!



2 chicken breasts, but into thin strips (I used 8 tenders)
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 large eggs
1 small onion, diced or thinly sliced
2 garlic cloves, minced
1/2 cabbage, about 1 pound, thinly sliced
2 cups shelled edamame
2 tablespoons soy sauce
2-3 tablespoons Asian Sesame dressing
2 cups leftover rice (I used Baked Garlic Rice Pilaf)
salt and pepper

Cut chicken breasts into thin strips on a large cutting board. Season with salt and pepper and toss with cornstarch. In a large skillet, heat 1 tablespoon over medium-high heat. Cook chicken until light brown and cooked through, about 6-8 minutes. Transfer to a plate (reserve skillet).

Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1-3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2-4 minutes.

Meanwhile, in a separate small skillet, scramble eggs over medium heat until cooked through. Set aside.

To the skillet with the cabbage, add the edamame, soy sauce, Asian dressing, chicken, rice and scrambled eggs. Season with salt and pepper. Cook, tossing, until rice and edamame are warmed through, 3-5 minutes. Remove from heat and serve in bowls.




Enjoy!




(adapted from Everyday Food)