Lime-Ginger Chicken and Rice with Edamame, Carrots, and Shiitakes | America's Test Kitchen

Ingredients

• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 8 ounces shiitake mushrooms, stemmed and sliced thin
• 2 tablespoons grated fresh ginger
• 4 garlic cloves, minced
• 1/2 teaspoon grated lime zest plus 2 tablespoons juice
• 3½ cups chicken broth
• 1½ cups long-grain white rice
• 4 carrots, peeled and sliced on bias ½ inch thick
• 1 cup frozen shelled edamame
• ⅓ cup unsalted dry-roasted peanuts, chopped
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 scallions, sliced thin on bias