Grilled Asian Chicken and Edamame

The grill has revolutionized stir fry for me. I guess it's not really stir fry anymore. Meet the humble rice bowl. So ridiculously good. In order to accomplish such great flavor in your veggies I recommend buying a grilling basket. Ours has holes that are just big enough that the edamame doesn't fall through. Perfect :) 

Grilled Asian Chicken and Edamame  

Serves 4 

Ingredients

3 teaspoons sesame oil

4 chicken breast

1/2 of a small head of cabbage, chopped

1/2 small onion, diced

2-3 cups shelled frozen edamame

4 cups cooked Jasmine rice

Sauce

1/2 cup low sodium soy sauce

1/2 cup honey

1/2 cup oyster sauce

1 clove garlic, smashed and chopped 

1 tablespoon fresh ginger 

Directions

In a small bowl whisk together the sauce ingredients. Pour about 1/4 - 1/2 of it into a gallon size ziplock bag. 

Add chicken and 2 teaspoons sesame oil to the gallon size bag. Use a kitchen mallet or something heavy and flat to pound the chicken carefully to about 1/2 - 3/4 inch thickness. *It's important to always flatten your chicken to even thickness to make sure it cooks evenly and you avoid dry edges. Allow to marinate while you chop the veggies and heat the grill. Or longer if you like but I rarely think that far in advance :)

Heat grill to 400 degrees

In another gallon size bag add chopped cabbage, onions, edamame, remaining sesame oil, and salt and pepper. Close it and mix well. Pour onto grilling basket.

Turn all the burners to medium and place chicken on one side and the veggie basket on the other. Close the lid. Flip the chicken and stir the veggies after 7 minutes. Cook another 7 minutes. Remove from grill and allow the chicken to rest for about 4 minutes. slice the chicken. 

I like to put the chicken and veggies on a giant platter and serve the sauce and rice separate so everyone can make their own bowl the way they like it. My little boy is a fan of serving himself lately. 

Enjoy!