2 tsp canola or coconut oil
1 TBS fresh ginger, minced
2 tsp fresh lemon grass, peeled and minced
2 garlic cloves, minced
2-4 chicken breasts, cut into bite-sized pieces
2 cups frozen edamame, shelled
2 bell peppers, chopped
2 TBS soy sauce
1 TBS mirin (can be found in the Asian foods section)
1 tsp sesame oil
1/2 tsp cornstarch
1 bunch green onions, sliced
2 tsp sesame seeds
1/2 tsp salt
4 cups cooked rice

In a wok or large and deep skillet, heat the oil on high heat. Then add the ginger, lemongrass, and garlic. Saute for about 1 minute or until the mixture begins to brown. Add the chicken and cook for about 2 minutes, stirring often.  Add the edamame and bell peppers. Saute for another 3 minutes, stirring often. In a bowl combine the soy sauce, mirin, sesame oil, and cornstarch. Pour over the wok mixture and stir throughly. Cook for another minute. Remove from heat, stir in the onions, salt and seeds. Serve over the rice.