Stir-fry chicken + rice + edamame

Steps

1. 1

   Start the rice

   Rinse 1.5 cups jasmine rice. Combine with 2.25 cups water and a pinch of salt in a small pot. Bring to boil, cover, and simmer on low for 15 minutes.

   15:00
2. 2

   Slice the chicken thin

   Slice 1.5 lb chicken breast against the grain into ½-inch strips. Pat dry. Toss with salt + pepper.

3. 3

   Sear screaming hot

   Heat 1 tbsp avocado oil in a wok or large skillet over HIGH heat for 2 minutes. Add chicken in a single layer. Sear 4 minutes without moving, then flip and cook 2 more minutes.

   6:00
4. 4

   Add edamame and sauce

   Push chicken to the edges. Add 2 minced garlic cloves + 2 cups shelled edamame to the center. Stir 1 minute. Pour over 3 tbsp low-sodium soy sauce + 1 tbsp toasted sesame oil. Toss everything together for 1-2 more minutes.

   2:00
5. 5

   Plate it

   Fluff the rice with a fork. Divide into bowls. Top with chicken + edamame. Sprinkle sesame seeds and chopped green onion if you have them.