Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes

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# Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes

Yield: 4

Author: Madeline King

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 6 (6-to 7-ounce) local chicken breasts
• Salt and pepper
• 2 tablespoons Neomega Avocado Oil
• 1 sweet onion, chopped fine
• 8 ounces shiitake mushrooms, stemmed and sliced thin
• 2 tablespoons grated fresh ginger
• 4 garlic cloves, minced
• ½ teaspoon grated lime zest plus 2 tablespoons juice
• 3½ cups chicken broth
• 4 carrots, peeled and sliced on bias ½ inch thick
• 1 cup frozen shelled edamame
• ⅓ cup unsalted Belmont Dry-roasted Peanuts, chopped
• 2 tablespoons Wok Mei Hoisin
• 1 tablespoon toasted sesame oil
• 2 scallions, sliced thin on bias

Instructions

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just shimmering. Add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
2. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add onion, mushrooms, and ½ teaspoon salt and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Stir in ginger, garlic, and lime zest and cook until fragrant, about 30 seconds. Stir in broth, rice, and carrots, scraping up any browned bits. Nestle chicken, browned side up, into skillet along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes.
3. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest while finishing rice. Stir edamame into rice mixture in skillet, cover, and cook until liquid is absorbed and rice is tender, 5 to 10 minutes.
4. Off heat, stir peanuts, lime juice, hoisin sauce, and sesame oil into rice mixture, then season with salt and pepper to taste and gently fluff rice mixture with fork. Slice chicken into ½-inch-thick slices and arrange on top of rice. Serve with lime wedges and sprinkle with scallions to serve.