16ounceschicken(about 2 large chicken breasts or 4 thighs)
½cuplow-sodium soy sauce
1Tbspdark brown sugar
1Tbsporange zest
1Tbspfresh orange juice
1Tbspminced garlic
1Tbspgrated ginger
1cupshelled edamame
1cupsliced carrots
½cuppineapple(I used a little cup like you put in a lunch box and drained it)
¼cupsliced green onion(green and white parts; save some green tops to garnish with at the end)
Instructions
In a medium mixing bowl, whisk together the dark brown sugar, soy sauce, orange zest, orange juice, garlic, and ginger.
Dice your chicken into bite-sized pieces and toss in the marinade. Cover and marinate for at least 30 minutes. This gives you time to shell edamame and slice carrots and green onion. You can marinate the chicken for up to 24 hours.
Heat your skillet over medium heat. Once it's hot, add a little bit of your favorite cooking oil and sauté the carrots until they start to soften. Remove from the pan and set aside.
Then, dump the chicken with the marinade right in. Allow to cook for at least 5 minutes on the first side. Then turn all the chicken pieces over to cook on the other side.
Let them cook for about 3 minutes, and then add in your cooked carrots, edamame, drained pineapple, and most of the green onion. Save a little bit of the green part for garnish. Continue cooking until the veggies are warmed through.
Serve over a bed of fluffy white rice with a side of dumplings or egg rolls.