- Pear - Soy sauce - Rice vinegar - Honey - Garlic chili paste - Sesame oil - Boneless, skinless chicken thighs
Heat oil in large non-stick skillet set over medium-high heat; cook chicken, stirring often, for about 10 minutes or until cooked through and caramelized.
Divide the rice amongst four bowls, the rice will be base layer and should cover the bottom of the bowl; divide edamame, carrots, cucumbers & leafy greens into the bowls.