Prep Time: 15 minutes

Cooking Time:   25 Minutes

Serving: 4

A Word From The Cook

This will become a favourite, easy too as its a one pan dinner!

Ingredients

• 4 Boneless / Skinless Chicken Breasts
• 1  Cup Sticky Rice (or Sushi Rice)
• 2 Tbsp Rice Vinegar
• 1  Tbsp Soy Sauce
• 1  Tbsp Fresh Ginger (chopped)
• 1  Tsp Sriracha Sauce
• 2  Tbsp Vegetable Oil
• 5-6 Grinds Fresh Black Pepper
• 2-3 Grinds Salt
• 1  Cup Yellow (or White) Onions
• 1  Cup Baby Bella Mushrooms (diced)
• 1  Cup Red Peppers (diced)
• 1  Cup Edamame Beans (shelled) (if frozen, thawed)
• 1  Cup Water
• 2  Tbsp Fresh Mint (chopped)

Instructions

1. 1. Rinse the rice until the water runs clear,  then soak rice for a minimum of 15 minutes – 30 minutes is ideal.
   2. Combine the Soy Sauce, rice vinegar, ginger and Sriracha Sauce in a small bowl, then brush the chicken with 1/2 the sauce and set aside.
   3. Heat a large skillet and add the vegetable oil.
   4. Salt and Pepper the chicken, then sear on both sides until browned (about 4-5 minutes per side).
   5. Remove chicken from pan and set aside.
   6. Add Onions, Mushrooms and Peppers to skillet and sauté until softened (about 2-3 minutes).
   7. Stir in the Rice, other 1/2 of sauce, edamame and water. Mix to cover, then add  the chicken on top and bring to a boil.
   8. Cover and simmer on low for 15 minutes.  Check to ensure chicken is cooked and rice is tender.
   9. Plate with chicken on top of rice topped with fresh mint.
   10. Serve with Asian Citrus Sauce.