Sesame Chicken Edamame Bowl

Sesame Chicken Edamame Bowl(Adapted from CL)

1 teaspoon canola oil
1 teaspoon sesame oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced peeled fresh lemongrass
2 garlic cloves, minced
16 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1 cup frozen shelled edamame
1 cup frozen edamame succotash
2 cups diced fresh red bell peppers
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon dark sesame oil
1/4 teaspoon cornstarch
1/2 cup diagonally cut green onions
2 teaspoons toasted sesame seeds
1/2 teaspoon salt
2 cups cooked wild and brown rice blend

In a large nonstick skillet over medium-high heat, add canola and sesame oil. Stir in ginger, lemongrass, and garlic. Sauté 1 minute or just until mixture begins to brown. Add chicken and sauté 3 minutes. Add edamame, succotash and stir-fry mix - sauté 3 minutes.

In a small bowl, whisk together soy sauce, mirin, sesame oil, and cornstarch. Add to pan and cook 1 minute. Remove from heat. Stir in onions, sesame seeds, and salt. Serve over rice.