Quick Chicken and Edamame Stir-Fry with Gochujang Aioli

This vibrant stir-fry comes together in just 20 minutes, making it the perfect weeknight dinner when you need something fast, fresh and satisfying. Tender chicken, crisp zucchini, edamame and a colorful mix of red cabbage and carrots are cooked in a savory-sweet soy-chili sauce, then served over a bed of fluffy jasmine rice.

The finishing touch is a drizzle of gochujang aioli-a creamy, spicy-sweet sauce that adds a bold kick. Topped with sesame seeds and sliced scallions, this dish is as beautiful as it is delicious. Get ready to enjoy a restaurant-quality meal right at home!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, edamame, scallion whites and cabbage and carrot mix. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Turn off heat.
4. Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Stir sweet soy glaze, chili sauce and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
6. Fluff rice with a fork. Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, tofu or thinly sliced beef. Adjust cooking time as needed.

Is this dish spicy?

The gochujang aioli adds a mild to moderate heat. If you prefer less spice, use less aioli or omit it entirely.

Can I make this stir-fry ahead of time?

It’s best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave.