Pan Seared Chicken With Edamame
and Shiitake Mushrooms
Serves 4

This recipe has been developed by renowned chef and author Steve Petusevsky

Loaded with wonderful textures and deep roasted sesame flavor, this stir fry can be made with any favorite protein source. The nutty soy beans and meaty shiitakes go naturally with this dish. Try serving over steamed basmati rice or udon noodles.

Chicken Marinade:
1 pound boneless, skinless chicken breast, cut into chunks
1 tablespoon Rapunzel Organic Sesame Oil
1 tablespoon tamari or soy sauce
2 teaspoons minced fresh ginger root
1 clove minced garlic

Marinate the chicken pieces at least one hour or overnight refrigerated time permitting.

Asian Sauce Mixture:
1 tablespoon tamari or soy sauce
1 tablespoon mirin
2 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon hoisin sauce

In a small bowl combine ingredients and set aside.

Stir Fry Ingredients
1 tablespoon Rapunzel Organic Canola Oil
1 medium carrot, peeled, sliced thinly on the diagonal
½ cup shelled edamame ( soybeans )
1 cup shiitake mushrooms thinly sliced
1 bunch scallions, sliced into 2 inch lengths on the diagonal

To Assemble:
Heat the canola oil in a large non stick pan over medium heat. Add the marinated chicken and sauté stirring occasionally for 4 minutes.

Add the carrot, edamame and shiitake mushrooms, continue to sauté for another 3 minutes, stirring often.

Add the reserved Asian sauce Mixture and stir into the chicken. Add the scallions and cook for 30 seconds longer until the sauce thickens lightly and the chicken is cooked through.

Chef Steve's Tip:
You may add any of your favorite seasonal vegetables to this dish such as sweet peppers, spinach, Swiss chard or broccoli. Make sure you add the vegetables that take the longest to cook first. You may also use shrimp or tofu in place of chicken if you prefer.