• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


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    • 1/2 cup reduced-sodium chicken broth
    • 1 teaspoon sesame seeds, toasted
    • 1/4 cup honey
    • 2 tablespoons seasoned rice vinegar
    • 1 tablespoon cornstarch
    • 1/2 teaspoon crushed red pepper flakes
    • PAM® Original No-Stick Cooking Spray
    • 3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
    • 1 cup frozen shelled edamame (green soybeans)
    • 2 large carrots, cut into thin 2-inch strips (2 large = 1 cup strips)
    • 1 medium red bell pepper, cut into thin 2-inch strips (1 medium = 1 cup strips)
    • 2 teaspoons minced fresh ginger
    • 2 teaspoons minced garlic
    • 1 tablespoon toasted sesame oil
    • 3 cups hot cooked brown rice
    • 1/4 cup La Choy® Lite Soy Sauce


    1. Whisk together broth, soy sauce, honey, vinegar, cornstarch and pepper flakes in small bowl until blended; set aside.
    2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until light golden brown. Remove chicken from skillet; cover to keep warm.
    3. Add edamame and carrots; cook and stir 3 minutes. Add bell pepper; cook and stir 2 minutes. Add ginger and garlic; cook and stir until fragrant. Return chicken to skillet. Stir broth mixture into skillet; cook and stir 2 to 3 minutes or until sauce has thickened slightly. Remove skillet from heat and stir in sesame oil. Serve with rice; sprinkle with sesame seeds.