2020 is definitely the year of the bowl! We can't think of a better way to enjoy sesame chicken, tender rice, sweet snap peas, and chewy edamame, all in one bite! You'll love this one-fork-wonder!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Sugar Snap Peas
Moo Shu Spice Blend
Salt and Pepper*
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil over high heat in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan. Add the sugar snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the chicken and Moo Shu spice blend. Cook, stirring often, until the chicken is warmed through, 3-4 min.** Add the teriyaki sauce and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce coats chicken, 1 min. Remove the pan from the heat.
When the rice is cooked, season with salt and stir in edamame until warmed through, 1-2 min. Divide rice between plates. Top with the sugar snap peas and chicken. Sprinkle over the sesame seeds.