Sesame Ginger Chicken with Edamame and Carrots is a flavorful high protein and fiber meal. Marinated chicken is cooked in a skillet with edamame and carrots, then paired with quinoa for a filling meal.
Why You’ll Love Sesame Ginger Chicken with Edamame and Carrots
Sesame Ginger Chicken is an easy skillet meal to prepare to get both protein and fiber. Chicken is marinated in a coconut amino, sesame oil, rice vinegar, maple syrup, ginger, and garlic mixture. Then, it’s cooked in a skillet with edamame and carrots and paired with quinoa. Each serving has 35.5 grams protein and 9 grams fiber.
Ingredients
- Quinoa: the carb that also has fiber and protein.
- Coconut aminos: lower sodium alternative to soy sauce.
- Sesame oil: oil for marinade that has a nutty flavor.
- Rice vinegar: acid for the marinade to tenderize the chicken.
- Maple syrup: for a little sweetness.
- Ginger: adds zest and a slight sweetness.
- Garlic: has antioxidants and flavor.
- Chicken thighs: the protein source.
- Edamame: high in fiber and provides extra protein.
- Carrots: high in vitamin A and C.
- Green onion: a garnish that adds flavor.
How to Make Sesame Ginger Chicken with Edamame and Carrots
Prepare quinoa according to package instructions (can also make in a rice cooker).
In a small bowl combine coconut aminos, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Place chicken in a container and coat with marinade. Cover with lid and refrigerate for 15-30 minutes.
In a large skillet over medium heat, add chicken in a single layer and pour in marinade. Cook for about 6 minutes, turning halfway. Add edamame and carrots to skillet and coat in sauce. Cook for a few minutes. Top with green onion.
Serve with quinoa.
Try These Meal Prep Recipes Next:
- One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
- One Pan Chicken Caprese Orzo
- Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
- Shrimp Rice and Peas One Skillet Meal
- Southwest Chicken Quinoa Bowl
Sesame Ginger Chicken with Edamame and Carrots
Ingredients
- 1 cup dry quinoa
- 1/4 cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 pound chicken thighs, cut into ~1-2 inch pieces
- 9 ounces (1 1/12 cups) shelled edamame
- 2 cups shredded carrots
- 4 green onion stalks, sliced
Instructions
- Prepare quinoa according to package instructions (can also make in a rice cooker).
- In a small bowl combine coconut aminos, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Place chicken in a container and coat with marinade. Cover with lid and refrigerate for 15-30 minutes.
- In a large skillet over medium heat, add chicken in a single layer and pour in marinade. Cook for about 6 minutes, turning halfway. Add edamame and carrots to skillet and coat in sauce. Cook for a few minutes. Top with green onion. Serve with quinoa.
