Broccoli Sriracha Chicken

A little fun fact about my husband and I... We are obsessed with Sriracha and add it to practically everything.  So, naturally Sriracha plays a huge role in this recipe.  This one has some heat to it, so it is perfect for those of you who enjoy spicy dishes.

Broccoli Sriracha Chicken


Ingredients: 
1 cup instant brown rice  
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces  
2 tablespoons cornstarch
1/2 teaspoon salt 
1/2 teaspoonblack pepper
1 tablespoon canola oil 
1 tablespoon dark sesame oil (Do not omit, this is a key ingredient here)
2 cups broccoli florets  
1 cup frozen shelled edamame
2 garlic cloves, minced 
1 medium yellow onion, finely chopped  
1 red bell pepper, sliced thin 
1/2 cup dry-roasted peanuts
1 tablespoon rice vinegar 
3 tablespoons Agave nectar
2 tablespoons lower-sodium soy sauce 
1 1/2 tablespoons Sriracha

Directions:
1.)  Cook rice according to package directions.

2.)  Combine chicken and next 3 ingredients in a bowl; toss to coat.

3.)  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in peanuts.

4.)  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve over a bed of brown rice.

An Edamame Obsession

One of my favorite snacks is edamame and earlier last year I ran across a recipe in a magazine for roasting it.  I altered the recipe slightly to fit our specific tastes, but the result was nothing short of addictive.  This recipe was also featured on the KEOM Community Cookbook and our listeners provided some awesome feedback.

Parmesan Garlic Edamame

Ingredients:
1 package frozen, shelled edamame
1 tbsp. olive oil
¼ cup grated parmesan cheese
¼ tsp. garlic powder
Salt and pepper to taste

Directions:
Preheat the oven to 400 degrees. Cook the edamame according to the package instructions. Let the edamame cool until it gives away no steam. Mix the parmesan cheese, garlic powder, saltand pepper in a bowl. In a separate bowl, toss the edamame with olive oil. Add the parmesan mixture to the edamame and toss until evenly coated. Spread onto a baking sheet and bake for 15 minutes, or until the cheese is crispy.