Grilled Teriyaki-Style Chicken Thighs with Rice, Edamame & Sautéed Carrots

Main ingredients 

1.  1 (16 oz) pkg Chef's Counter teriyaki style boneless skinless chicken thighs (marinated & ready-to-cook)
   1 (16 oz) pkg teriyaki style chicken thighs (marinated & ready-to-cook)
2.  O Organics Rainbow Baby Carrots - 12 Oz
3. Signature Select Edamame In Pod - 12 Oz
4. Signature SELECT Long Grain Thai Jasmine Rice - 32 Oz

Staple ingredients

1.  Signature SELECT Sesame Oil - 5 Fl. Oz.
2. O Organics Sesame Seed - 2.2 Oz
3. Signature SELECT Iodized Salt - 26 Oz
4. Signature SELECT Black Pepper Ground - 3 Oz

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

  • 1 cup jasmine rice
  • 2 cups water

• STEP 2

  Meanwhile, preheat an outdoor grill or grill pan over medium-high heat. Once hot, add chicken and grill until charred on one side, 6-9 minutes. Flip and cook an additional 6-9 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.

  • 1 (16 oz) pkg teriyaki style chicken thighs (marinated & ready-to-cook)

• STEP 3

  While the chicken is cooking, fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil over high heat. Once the water is boiling, add the edamame and cook until heated through and tender, 4-5 minutes. Drain and return to the pan, then drizzle with oil and season with salt. Toss to coat, cover to keep warm, and set aside.

  • 1 (12 oz) bag edamame in the pod
  • 2 tsp toasted sesame oil
  • 1/8 tsp salt

• STEP 4

  Meanwhile, cut carrots lengthwise into quarters. Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add carrots, salt, and pepper; cook, stirring occasionally, until fork-tender 4-5 minutes. Remove from heat.

  • 2 (12 oz) bags rainbow baby carrots
  • 4 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 5

  Thinly slice chicken.

• STEP 6

  To serve, divide rice, chicken, edamame, and carrots between plates. Sprinkle with sesame seeds and enjoy!

  • 2 tsp sesame seeds