Categories: Asian
Ingredients
- 2 Green Onions
- 5 oz. Edamame
- 13 oz. Boneless Skinless Chicken Breasts
- 3/4 cup Jasmine Rice
- 6 fl. oz. Canola Oil
- ⅓ cup Tempura Mix
- 3 fl. oz. Sweet Chili Sauce
- 1 tsp. Multicolor Sesame Seeds
- 1/4 tsp. Red Pepper Flakes
- 0.406 fl. oz. Tamari Soy Sauce
Directions
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Trim and thinly slice green onions. On a separate cutting board, pat chicken dry and slice each breast lengthwise into four equal strips, about ¾" wide. Season all over with a pinch of pepper.
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Bring a medium pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook, 10 minutes. Simmering liquids will still be bubbling slightly. Uncover, and stir in edamame and half the green onions (reserve remaining for chicken). Cover again, and cook until rice is tender, 8-10 minutes. Remove from burner. Stir in soy sauce. While rice cooks, batter chicken.
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Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes. While oil heats, combine tempura mix, ¼ cup cold water, and a pinch of pepper in a mixing bowl until a batter forms the consistency of thin pancake batter. If too thick, add water, 1 Tbsp. at a time, until the correct consistency is achieved. Add chicken strips to bowl and coat completely.
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Line a plate with a paper towel. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat. Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes. Transfer cooked chicken to towel-lined plate.
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Place cooked chicken in another mixing bowl and toss with sweet chili sauce, reserved green onions, and red pepper flakes (to taste). Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!