Chicken Edamame Stir-fry

This makes excellent freezer food if you have leftovers - I've cooked double-batches for this very reason. Stocking up the freezer with already-cooked-meals is always a good thing to do.

If you feel like an extra splurge, sprinkle some toasted sesame seeds on top before eating. It's pretty, and crunchy, too.

2 Tbsp canola oil, more less as necessary
1 Tbsp peeled, minced fresh ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, sliced thinly or cut into bite-size pieces
1/2 teaspoon lemon-pepper seasoning
2 cups frozen shelled edamame
2 cups frozen bell pepper mix (the colorful kind, with sliced onions if you're lucky)
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 1/2 tsp dark sesame oil
1/4 tsp cornstarch
1/2 tsp salt (optional, skip this if your lemon-pepper seasoning already has salt or you don't want more salt)
Hot cooked brown rice (or, for variety, use some kind of noodle)

Combine soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl, stirring with a fork or whisk. Set aside.

Heat oil in a large pan or pot over medium-high heat. Add ginger and garlic, and saute for about a minute. Add chicken and lemon-pepper; saute for two or three minutes, or until most of the pink is gone. Add edamame and bell peppers and saute for another three minutes or so. Stir soy sauce mixture again and add to pan; cook for about a minute. Remove from heat. Serve about 2/3 cup stir-fry with about 1/3 cup cooked rice.
Yum!