Toasted Jasmine Rice with Lemongrass Chicken, Edamame and Sesame Lime Sauce

Instructions

1. 1

   1. In a bowl, combine the chicken with the lemongrass, ginger, half of the garlic, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) toasted sesame oil, honey, lime zest, 1/3 teaspoon salt, and black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, place the jasmine rice in a medium saucepan over medium heat and toast it dry for 2 to 3 minutes, stirring, until fragrant and nutty. Add the water, bring to a boil, reduce the heat, cover, and cook for 12 minutes. Remove from the heat and let rest, covered, for 10 minutes.

3. 3

   3. In a small bowl, make the sauce by mixing the remaining 3 tablespoons (45 ml) soy sauce, lime juice, rice vinegar, the remaining 1 tablespoon (15 ml) toasted sesame oil, and 2 tablespoons (30 ml) tap water. Set aside.

4. 4

   4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon (15 ml) vegetable oil. Cook the marinated chicken for 6 to 8 minutes, stirring, until nicely browned and it reaches a safe internal temperature of 165°F (74°C). Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining 1 tablespoon (15 ml) vegetable oil. Add the white part of the scallions, the remaining garlic, carrot, and edamame. Stir-fry for 3 minutes until the carrot is tender-crisp.

6. 6

   6. Add the cucumber and half of the sauce to the skillet. Cook for 1 minute, just enough to warm the cucumber slightly without losing its freshness. Return the chicken to the skillet and toss well to glaze.

7. 7

   7. Fluff the toasted rice with a fork and divide it among 4 plates. Spoon the chicken and vegetable mixture on top. Drizzle with the remaining sauce.

8. 8

   8. Finish with the green part of the scallions, cilantro, and sesame seeds. If desired, add a little extra lime juice just before serving.