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Export 16 ingredients for grocery delivery
Step 1
Bring water and rice to a boil in a pot. Cover, reduce heat and simmer until tender, about 45 minutes. During the final 5 minutes of cooking rice, add edamame, snap peas and soy sauce to pot. Stir to combine and cover to complete cooking.
Step 2
Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with ½ tsp salt and black pepper, cook untouched for 8 - 10 minutes until it releases from the pan easily. Flip chicken and cook until the internal temperature reaches 165F, about 8 - 10 minutes. Remove from heat and let it rest, about 3 minutes, chop the chicken into bite sized pieces.
Step 3
To prepare dressing mix vinegar, ginger, lime juice, honey, sesame oil and ¼ tsp salt. Slowly add ⅓ cup olive oil, whisking vigorously to ensure dressing is well-combined.
Step 4
To serve, toss rice mixture, chicken, cabbage, and carrots with dressing. Top with cucumber, avocados, and green onions. Season to taste with salt.
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